Today I will be explaining the process to assemble an antipasto platter to impress friends or for sharing it with loved ones.
2 Yellow Zucchini
2 Green Zucchini
1 Eggplant
2 Yellow, Green, Red Bell peppers
15 Whole Mushrooms
15 Cherry Tomatoes
Small size Bocconcini cheese
10 Black olives
10 Green olives
16 slices of Prosciutto
1/2 Romano lettuce
Sun dried Tomato dressing
Pesto dressing
Lemon Juice
Olive oil
Salt and Pepper
1. Prepare the pesto dressing along with the cherry tomatoes and the Bocconcini cheese in advance to give color and taste.
2. Slice all vegetables and marinate it with salt, pepper, olive oil then grill them.
3. Use whole mushrooms and marinate them with salt, pepper, olive oil then roast in oven for 10 minutes at 350 degrees.
4. Apply the dressing in contrast with the vegetables used, for example sun dried tomato dressing is used with grilled eggplant, green zucchini , yellow bell pepper, green bell pepper. For pesto dressing use yellow zucchini and red bell pepper.
5. Roll the Prosciutto into cones.
6. On the serve plate spread out a few Romano Lettuce leafs to place the ingredients on.
7. Arrange all the ingredients in the serving plate contrasting the colors together as mentioned earlier.
Please Note:
You can also use fruits, or other grilled vegetables according to what you like.
Here are some pictures that I have prepared.
Thank you for reading, I hope you enjoy this simple recipe.
Please let me know if you have any requests for specific recipes.
