Antipasto misto

Yield: 1 Servings

Measure Ingredient
3 mediums Yellow peppers
3 mediums Red peppers
2 Cloves garlic, chopped
¼ cup Virgin olive oil
Oregano
Basil
1 medium Beefsteak tomato
1 ounce Fresh mozzarella cheese
1 teaspoon Virgin olive oil
Salt and pepper
¾ pounds Provolone cheese
½ medium Honeydew melon
Prosciutto, thinly sliced

Roast yellow and red peppers (uncut and completely intact) in the oven until crispy on the outside. Peel completely the outer skin, cut away the core and slice in thin pieces. Add chopped garlic, olive oil, oregano and basil. Mix well and serve. Cut tomato into slices. Top each slice with a slice of mozzarella, lightly salt and top with olive oil. Serve. Cut provolone into slices and serve. Cut melon into wedges. Wrap wedge of melon with a slice of prosciutto and serve.

Posted to MC-Recipe Digest V1 #323 Recipe by: Italy

From: gtg@... (Glen T Greenman) Date: Sat, 30 Nov 1996 22:41:17 -0500 (EST)

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