Print This Recipe

Print
Antipasto

Antipasto

Martha Stewart Living Television http://www.marthastewart.com/312437/antipasto
3.485715
Rated
69.7143100(37)37
  • Yield Serves 12

Ingredients

    • 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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.