Antipasto

Ingredients

• •6 oz Prosciutto di Parma
• •4 oz Coppa or soppressata
• •6 oz Aged provolone
• •8 oz Fresh mozzarella (ciliegine)
• •1 jar Marinated artichoke hearts
• •0.5 cup Kalamata olives
• •1 cup Cherry tomatoes
• •2 pcs Roasted red peppers
• •0.25 cup Extra virgin olive oil
• •2 tbsp Balsamic vinegar
• •0.25 cup Fresh basil leaves
• •1 tbsp Fresh oregano
• •2 cloves Garlic
• •1 loaf Crusty Italian bread
• •2 tbsp Honey

Instructions

1. 1

   Make the marinade: combine olive oil, minced garlic, oregano, balsamic vinegar, honey, salt, and pepper. Whisk well. This fragrant oil is the foundation of a great antipasto.

   💡 The marinade should be balanced - the honey adds sweetness, vinegar provides brightness, and garlic gives depth. Taste and adjust.

2. 2

   Marinate the mozzarella: place ciliegine (small mozzarella balls) in a bowl, pour half the marinade over, and let sit at room temperature for 30 minutes or refrigerate overnight. The cheese absorbs the flavors.

   💡 Marinated mozzarella is superior to plain - it tastes like it's been aged in the marinade. Let sit at least 30 minutes.

3. 3

   Prepare the vegetables: drain artichoke hearts and cut in half. Drain roasted peppers and slice into strips. Halve cherry tomatoes. The vegetables should be at room temperature for serving.

   💡 Room temperature vegetables taste better than cold - cold dulls flavors. Let sit out 30 minutes before serving.

4. 4

   Slice the cured meats: cut prosciutto into thin ribbons, fold or roll the salami. Arrange meats on a large wooden board or platter. The beautiful marbling of the meats is part of the presentation.

   💡 Paper-thin slices of prosciutto are essential - thick cuts are chewy. Use a sharp knife or deli slicer for best results.

5. 5

   Slice the cheeses: cut provolone into bite-sized pieces. Fan the mozzarella and artichokes around the meats. Arrange olives, roasted peppers, and tomatoes in clusters.

   💡 Variety in arrangement creates visual interest. Group similar items but create contrast in colors and shapes.

6. 6

   Drizzle remaining marinade over the entire platter. Garnish with fresh basil leaves. Serve with crusty bread slices on the side.

   💡 The basil adds fragrance and color - tear leaves rather than cutting to prevent browning. Bread should be served warm or toasted.

7. 7

   For the finishing touch, add a small dish of high-quality honey for drizzling over prosciutto and cheese. This classic combination balances salt and sweet.

   💡 The honey-prosciutto pairing is iconic - the saltiness of the meat is transformed by the sweet honey. Use local or high-quality honey.