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Antipasti Platter




Source of Recipe


Chef Charlie Brown from Ristorante We in the W Chicago City Center


List of Ingredients




# ½ Lbs. each Prosciutto, Sopressata, Coppacola sliced very thin
# 1 bunch Asparagus, trimmed and grilled
# 2 ea Red and Yellow Peppers, roasted and cleaned
# 1 cup Assorted Olives - tossed with garlic, chili flakes and olive oil
# ¼ Lbs each Parmigiano Reggiano, Gorgonzola, Tallegio Cheeses
# 1 ea Baguette, sliced thin on the bias, toasted

Recipe



#

The great thing about Antipasti platters is that they may contain anything you like. Feel free to substitute or add anything you like. Things such as Marinated Artichoke Salad, Fresh Mozzarella tossed with fresh basil, garlic and olive oil or Grilled Sliced Portobello Mushrooms are few ideas of items to add.

# Heat oven to 350 degrees.

# Place a pot with salted water over high heat and bring to a boil. Cut off the tough bottom part of the asparagus. Plunge the asparagus into the hot salted water. When the asparagus has turned a bright green, remove and plunge into ice cold water. Remove for water, drain and place into a mixing bowl and toss with salt, pepper, olive oil and minced garlic.

# At this point the asparagus may be used as is or they can be quickly grilled over a hot grill.

# Brush the peppers with olive oil and place on a cookie tray. Place in the oven and roast until the skin starts to blister. When the skin blisters, remove and place in a plastic bag and seal. This will allow the peppers to steam, allowing for the skins to be easily removed. When cool, remove the peppers from the bag, peel away the skins and then split open and remove all seeds and stem. Cut into wedges and season with olive oil, minced garlic, salt and pepper. Set aside.

# Place your assorted olives in a bowl and lightly toss with olive oil, red chili flakes and garlic. Set aside.

# Slice the baguette about a ¼ of an inch on a bias, about 15 nice long slices. Brush with olive oil and toast in the oven until golden. Set aside.

To Assemble.
On a large platter lay out the meats, cheeses and asparagus. Garnish the tray with the roasted pepper wedges, the olives and sprigs of fresh herbs. Drizzle with Extra Virgin Olive Oil and freshly ground black pepper. Place the bread on the side to be used with the meats and cheeses.