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Genoa Salami Antipasto With Roasted Peppers and Provolone
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- #21860
Antipasto is traditionally the first course of an Italian meal, but you may end up making a meal out of this. Salami, cheese, and a medley of veggies dressed simply in olive oil makes an attractive appetizer.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
1/2 pound sliced genoa salami
1 slicing tomato
1 large white onion
2 roasted red bell peppers
1 pound sliced provolone cheese
2 cans black pitted olives
1 can baby corn on the cob
1 small jar pepperoncini peppers
2 stalks celery
1 can rolled anchovies
extra virgin olive oil
directions
Use a long platter, and arrange in the following order: Salami, provolone, tomato, onion, red peppers, and anchovies. Put the baby corns and olives in the center of tray. Take and cut in half celery sticks. Then slice each again length wise. Arrange celery sticks in between each antipasti.
Sprinkle some salt lightly on everything. Then drizzle olive oil on everything. Let the antipasti sit covered in the refrigerator till ready to serve. Sitting helps enhance the flavors.
added by
luckytrim
nutrition data
Nutritional data has not been calculated yet.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
reviews & comments
February 19, 2009
A very attractive and tasty dish. We didn't plate it as suggested in the recipe, however. We put all ingredients together and let marinate that way.