Antipasto Plate

Name: Antipasto Plate
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Global
Ingredients: 1 large bunch or 10-ounce bag arugula; 6 servings Freshly ground black pepper; 454 grams baby mozzarella balls (bocconcini), or a 1-pound ball of fresh mozzarella, cut into 1-inch cubes; 340 grams giardiniera, drained; 6 servings Kosher salt; 118 milliliters extra-virgin olive oil; 340 grams Parmesan, crumbled into bite-size pieces; 3 Tbsps red wine vinegar; 340 grams marinated roasted red peppers, drained and torn into bite-size pieces; 170 grams package thinly sliced salami, cut into bite-size pieces; 227 grams packages bresaola (air-dried salted beef) or prosciutto cut into bite-size pieces

Antipasto Plate requires around 15 minutes from start to finish. This gluten free and fodmap friendly recipe serves 6. One portion of this dish contains roughly 45g of protein, 74g of fat, and a total of 874 calories. It works well as a hor d'oeuvre. A mixture of kosher salt, giardiniera, wine vinegar, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Place 1 large handful of the arugula on each of 6 dinner plates. Arrange some of the peppers, giardiniera, Parmesan, mozzarella, salami, and bresaola on top of each pile of greens.

Ingredients you will need

Mozzarella