Time: 20 min.
Complexity: easily
Servings: 12

If you're expecting dinner guests while the meat is baking, set out an antipasto. This is an Italian-style appetizer, traditionally served before the main course. Guests usually love having a large selection of small delicacies in front of them. The main focus of this antipasto will be Italian deli meats. Arrange thin slices of them on a beautiful board: prosciutto, mortadella, capicola, pepperoni, soppressata. Several types of cheese will perfectly complement this abundance of meats and cold cuts, but don't forget the vegetables. Olives, roasted peppers, sliced ​​fresh cucumbers, canned artichokes – anything goes.

Ingredients:

• 170 g fresh mozzarella
• 110 g thin slices of prosciutto
• 110 g thin slices of mortadella
• 110 g thin slices of capicola
• 1 piece (150-170 g) of Asiago or aged provolone cheese
• 1 small stick of sopressata (dried Italian sausage)
• 1 small pepperoni stick
• 110 g (1 small jar) marinated artichoke hearts
• 110 g black olives in oil
• 110g (1 small jar) canned pepperoncini peppers
• 170 g or 2 baked sweet peppers
• 1 bunch of fresh basil
• 1 teaspoon crushed garlic
• 2 tbsp. l. olive oil
• 1 seedless cucumber, thinly sliced

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cucumbers, sweet pepper, olives, mozzarella cheese, Asiago cheese, peperoncino pepper, Artichokes, sopressata, capicola, mortadella sausage, pepperoni sausage, basil

We recommend

Preparation:

Step 1
• Prepare two cutting boards: one for work and one, a nice one, for serving. Unwrap all the meats and cheeses and arrange them next to the nice board.
Step 2
• Place fresh mozzarella in a small dish and place it on one corner of the board.
Step 3
• Roll the prosciutto into tubes, fold the mortadella in half 2-3 times, roll the capicola into a cone, and arrange everything beautifully on a board. There's no strict order for serving meat delicacies, so feel free to improvise.
Step 4
• Slice a small amount of each cheese, soppressata, and pepperoni and place them on the board between the stacked pieces of meat. Arrange the artichoke hearts, olives, pepperoncini, and roasted peppers on the board.
Step 5
• Finally, toss a few thinly sliced ​​basil leaves with minced garlic and olive oil. Drizzle the dressing over the entire board. Garnish with whole basil leaves and serve with cucumber slices instead of crackers.
  
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Author of the recipe - George Stella is a celebrated chef and food writer.