Antipasta Platter
A lavish Italian antipasto spread featuring carpaccio, grilled vegetables, caprese salad, prosciutto with figs, and assorted Italian olives.
Ingredients
- 1 small Japanese eggplant, sliced thin lengthwise
- 2 small carrots, peeled and sliced into thin strips
- 1 medium roasted red pepper, cut into thin strips
- 1 medium roasted green bell pepper, cut into thin strips
- 1 medium roasted yellow bell pepper, cut into thin strips
- 0 drizzle olive oil
- 0 drizzle aged balsamic vinegar
- 2 4-oz pieces beef fillet
- 0.5 cup aioli
- 1 cup baby arugula
- 2 ripe beefsteak tomatoes
- 1 lb buffalo mozzarella cheese
- 12 fresh basil leaves
- 1 lb prosciutto di Parma, thinly sliced
- 12 fresh figs
- 0.5 lb Parmigiano-Reggiano cheese, cut into chunks
- 2 cup assorted Italian olives
Instructions
- 1
Preheat the grill. Toss the eggplant and carrots with olive oil and season with salt and pepper. Grill for about 1 minute on each side. Arrange the grilled vegetables and peppers on one platter, drizzle with olive oil and balsamic.
- 2
Place each beef fillet between two sheets of plastic wrap and pound very thin. Place on a second platter, season with salt and pepper. Drizzle with aioli and mound arugula in the center.
- 3
Core and slice the tomatoes 1/2-inch thick. Season both sides with salt and pepper. Slice the mozzarella. Alternate tomatoes, mozzarella and basil leaves on a third platter. Drizzle with olive oil.
- 4
Arrange prosciutto over a fourth platter. Score a criss-cross cut in each fig. Arrange the figs around the prosciutto.
- 5
Place the Parmesan chunks and olives in small bowls. Serve all platters and bowls with crusty bread.