Antipasta Platter

Antipasta Platter

Ready in 1 hour

Try this Antipasta Platter recipe, or contribute your own. "Cheese" and "Emeril" are two of the tags cooks chose for Antipasta Platter.

"this is very good, it deserves a medal, had to give it a photo, CCheryl"

- CCheryl

Top-ranked recipe named "Antipasta Platter"

5 avg, 2 review(s) 100% would make again

Ingredients

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2 sm Carrots; peeled, and sliced Into thin strips with a
Salt; to taste
1 md green bell pepper; Roasted And cut into thin strips
2 beefsteak tomatoes; Ripe
Drizzle of olive oil
1/2 lb Parmigiano-Reggiano cheese
1 lb Buffalo Mozzarella cheese
2 c Assorted Italian olives
1 sm Japanese eggplant; sliced Lengthwise
1 md Roasted red pepper; peeled And cut into thin strips
12 Fresh basil leaves
Drizzle of aged balsamic
Black Pepper; freshly ground
2 4-oz fillets Beef
1/2 c Aioli
1 c Baby arugula
1 md yellow bell pepper; Roasted And cut into thin strips
1 lb Prosciutto di Parma ham
12 Fresh figs

Original recipe makes 6

Servings  

Preparation

Preheat the grill. In a mixing bowl, toss the eggplant and carrots with olive oil. Season with salt and pepper. Grill the vegetables in batches for about 1 minute on each side. Remove from the grill. On a platter, arrange the grilled eggplant, carrots, and peppers on one side. Drizzle with the olive oil and balsamic vinegar. Place each fillet between two sheets of plastic wrap. Using a meat mallet, pound the meat very thinly. Place the meat on the second platter. Season with salt and pepper. Drizzle the meat with the aioli. Mound the arugula in the center of carpaccio. Core and slice the tomatoes 1/2-inch thick. Season both sides with salt and pepper. Place half of the tomatoes around the third platter. Slice the cheese into 1/2-inch slices. Season both sides with salt and pepper. Place the cheese on top of the tomatoes, around the platter. Top the cheese with the remaining tomatoes. Place the basil leaves on top of the tomatoes. Drizzle the entire platter with the olive oil. Arrange the slices of prosciutto over the fourth platter. Using a sharp knife, make a criss-cross cut through the core of each fig. Arrange the figs around the prosciutto. Place the chunks of cheese in a small bowl. Also place the olives in a small bowl. Serve all of the platters and bowls with crusty bread. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B78) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-09-1999 Recipe by: Emeril Lagasse

Calories Per Serving: 624 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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SMDScott 4 years ago
this is very good, it deserves a medal, had to give it a photo, CCheryl
CCheryl 4 years ago
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