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Prep Time: 12 Minutes Cook Time: 30 Minutes |
Ready In: 42 Minutes Servings: 8 |
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Traditionally served before the food, this classic appetizer makes an elegant but easy start to just about any Italian meal. Ingredients:
1 (12-ounce) bottle roasted red bell peppers, drained and cut into 1- inch-wide strips |
1 (8-ounce) jar whole mushrooms, drained |
2 (6-ounce) jars marinated quartered artichoke hearts, undrained |
2 tablespoons chopped fresh basil |
1 teaspoon minced garlic |
1/2 teaspoon freshly ground black pepper |
8 (1/2-ounce) slices prosciutto or capocollo |
8 (1/2-ounce) slices turkey salami |
8 (3/4-ounce) slices light provolone or part-skim mozzarella cheese |
Directions:
1. Combine first 6 ingredients in a bowl; toss well. Cover; let stand 30 minutes, or chill overnight.
2. Arrange prosciutto, salami, and cheese around outside edge of a large serving platter. Spoon bell pepper mixture onto center of platter.
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