Antipasto Misto

Ready in 1 hour

Top-ranked recipe named "Antipasto Misto"

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Try this Antipasto Misto recipe, or contribute your own. "Basil" and "Food and wi" are two tags used to describe Antipasto Misto.


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1 md Beefsteak tomato
1 oz Fresh mozzarella cheese
1 ts Virgin olive oil
1/2 md Honeydew melon
3/4 lb Provolone cheese
3 md Red peppers
2 Cloves garlic, chopped
3 md Yellow peppers
1/4 c Virgin olive oil
Salt and pepper
Prosciutto, thinly sliced

Original recipe makes 1 Servings



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

Calories Per Serving: 2269 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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