Antipasto Platter

This is a simple recipe you can do at home. It's pretty common in eateries around Italy.


June 2008 | By At Maculangan
Antipasto Platter
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at a glance

Main Ingredient

Bread

Type

Appetizers

Preparation Time

00:00:00


Date Published

June 2008

This is a simple recipe you can do at home. It's pretty common in eateries around Italy.

Serves 4 to 5 
Prep Time
10 minutes 
Baking Time
15 to 20 minutes (for zucchini)

 

1 large baguette, sliced thinlyin bite-size pieces, toasted
1 cup tomato sauce
1/2 cup anchovies
1/2 melon, peeled and seeded
200 grams prosciutto crudo
        (raw but cured prosciutto)
1 medium zucchini
1 stalk celery, diced
1 medium carrot, diced
2 tablespoons breadcrumbs
1 tablespoon basil
olive oil
Parmesan cheese

 

1  Spread tomato sauce on toasted baguette. Top with tiny pieces of anchovies.

2  Slice melon in bite-size pieces. Wrap each piece in a strip of prosciutto crudo.

3  Cut zucchini into two, lengthwise. Scrape out the meat, and mix it with celery, carrots, and breadcrumbs.

4  Place the mixture back into the hollowed out zucchini shells. Sprinkle some olive oil and Parmesan cheese on top.

5  Bake in a P350ºF preheated oven for 15 to 20 minutes. Arrange the three antipasti in a platter or on a wooden cutting board.

 



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