Antipasto Platter

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 15
• 1 small eggplant, thinly sliced
• extra virgin olive oil, to baste slices
• 1/2 teaspoon crushed red pepper flakes
• salt & freshly ground black pepper
• 1 tablespoon red wine vinegar
• 1 tablespoon chopped flat leaf parsley, to garnish table cheeses
• 1/4 lb sharp provolone cheese
• 1/4 lb pepato
• 1/4 lb fontina
• 1/4 lb parmigiano-reggiano cheese
• 1/4 lb fresh mozzarella cheese
• 1 (16 ounce) jar roasted red peppers, drained
• 1 (15 ounce) can quartered artichoke hearts, drained well
• 1 (14 ounce) can button mushrooms, drained
• 1 garlic clove, crushed
• 1/2 lemon, juice of
• drizzle extra virgin olive oil
• 1 tablespoon chopped flat leaf parsley
• 1/2 tablespoon thyme
• salt & freshly ground black pepper
• 1/4 lb thinly sliced sopressata
• 1/4 lb thinly sliced capicola
• 1/4 lb thinly sliced pepperoni
• 1/4 lb thinly sliced genoa salami
• 1/2 lb black olives, from bulk olive bins any variety

Recipe

• 1 preheat a grill pan to high.
• 2 brush eggplant slices with oil and place on grill.
• 3 season with red pepper flakes, salt and pepper.
• 4 grill eggplant 2 to 3 minutes on each side.
• 5 arrange sliced grilled eggplant on a platter and top with a splash of red wine vinegar and 1 tablespoon extra-virgin olive oil and chopped fresh parsley.
• 6 wedge or cube table cheeses and arrange them on your antipasto platter.
• 7 arrange sliced drained roasted red peppers next to your eggplant.
• 8 combine artichokes and mushrooms in a bowl and toss with crushed garlic, lemon, extra-virgin olive oil, parsley, and thyme. season artichokes and mushrooms with salt and pepper. set aside.
• 9 fan out sliced italian meats on your platter between cheeses and pile your olives at the center of the platter.
• 10 just before serving, remove crushed garlic clove from artichokes and mushrooms and transfer the mixture to the antipasto platter.