Antipasto

Name: Antipasto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 473 milliliters artichoke hearts, drained and quartered; 454 grams bocconcini (small balls of fresh mozzarella cheese); 12 servings Coarse salt and freshly ground pepper; 340 grams refrigerator-dried sopressata, thinly sliced; 8 fresh figs, halved lengthwise; 1 Tbsp chopped fresh flat-leaf parsley; 1 small clove garlic, thinly sliced; 2 Tbsps extra-virgin olive oil; 355 milliliters mixed olives, drained; 454 grams Pecorino cheese, cubed; 355 milliliters pepperoncini, drained; 355 milliliters peppadew peppers; 340 grams prosciutto, very thinly sliced; 454 grams provolone cheese, cubed; 2 large heads radicchio di Treviso, separated into leaves; 1 teaspoons crushed red-pepper flakes; 237 milliliters roasted red peppers, drained; 340 grams salami, thinly sliced

Antipasto

You can never have too many hor d'oeuvre recipes, so give Antipasto a try. One portion of this dish contains roughly 43g of protein, 60g of fat, and a total of 819 calories. This recipe serves 12. A mixture of flat-leaf parsley, olives, roasted peppers, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes roughly 45 minutes.