Antipasto

Name: Antipasto
Ingredients: 1 (12-ounce) bottle roasted red bell peppers, drained and cut into 1- inch-wide strips; 1 (8-ounce) jar whole mushrooms, drained; 2 (6-ounce) jars marinated quartered artichoke hearts, undrained; 2 tablespoons chopped fresh basil; 1 teaspoon minced garlic; 1/2 teaspoon freshly ground black pepper; 8 (1/2-ounce) slices prosciutto or capocollo; 8 (1/2-ounce) slices turkey salami; 8 (3/4-ounce) slices light provolone or part-skim mozzarella cheese

9 ingredients

2 steps

Ingredients

1 (12-ounce) bottle roasted red bell peppers, drained and cut into 1- inch-wide strips
1 (8-ounce) jar whole mushrooms, drained
2 (6-ounce) jars marinated quartered artichoke hearts, undrained
2 tablespoons chopped fresh basil
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
8 (1/2-ounce) slices prosciutto or capocollo
8 (1/2-ounce) slices turkey salami
8 (3/4-ounce) slices light provolone or part-skim mozzarella cheese

Directions

1

Combine first 6 ingredients in a bowl; toss well. Cover; let stand 30 minutes, or chill overnight.
2

Arrange prosciutto, salami, and cheese around outside edge of a large serving platter. Spoon bell pepper mixture onto center of platter.