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Antipasto Recipe

  • Recipe Submitted by on

Category: Cheese

 Ingredients List

  • 1 pound bocconcini (small balls of fresh mozzarella cheese)
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/2 teaspoon crushed red-pepper flakes
  • Coarse salt and freshly ground pepper
  • 1 cup roasted red peppers, drained
  • 1 small clove garlic, thinly sliced
  • 2 large heads radicchio di Treviso, separated into leaves
  • 8 fresh figs, halved lengthwise
  • 2 cups artichoke hearts, drained and quartered
  • 1 pound Pecorino cheese, cubed
  • 1 pound provolone cheese, cubed
  • 3/4 pound air-dried sopressata, thinly sliced
  • 3/4 pound refrigerator-dried sopressata, thinly sliced
  • 1 1/2 cups pepperoncini, drained
  • 1 1/2 cups mixed olives, drained
  • 1 1/2 cups peppadew peppers
  • 3/4 pounds salami, thinly sliced
  • 3/4 pounds prosciutto, very thinly sliced
  • Breadsticks, for serving

 Directions



1. In a medium bowl, combine bocconcini, olive oil, parsley, and red-pepper flakes. Season with salt and pepper; stir to combine. Set aside. In a medium bowl, combine roasted red peppers and garlic; set aside.


2. Line a large platter with radicchio leaves. Arrange ingredients, with the exception of the breadsticks, on a platter in a decorative pattern. Serve with breadsticks.

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