Wow your holiday guests with this traditional Italian first course.
Antipasto Serves 8
Ingredients: 1 12-ounce jar pepperoncini ½ pound mixed olives 8 ounces stuffed cherry peppers 1 pint cherry tomatoes, halved 8 ounces Ciliegine 8 ounces aged provolone, cut in wedges 1 pound soppressatta 8 ounces prosciutto di Parma Crostini (see below)
Preparation: Step 1: Place small amounts of pepperoncini, olives, cherry peppers, tomatoes, mozzarella, and provolone artfully on a serving plate. Step 2: Fold soppressatta in half and then in half again to form a fan and place on the plate. Step 3: Roll prosciutto and place it on plate. Step 4: Serve with warm crostini.
Crostini Serves 8 Ingredients: 1 loaf crusty bread (e.g., baguette, ficelle) ¼ cup olive oil 1 tablespoon kosher salt 1 teaspoon ground black pepper ¼ cup shredded Asiago
Preparation: Step 1: Preheat oven to 375° F. Step 2: Slice bread as thin as possible on an angle. Step 3: Brush each side of the bread lightly with olive oil. Step 4: Arrange on a baking sheet and sprinkle each slice with salt, pepper, and Asiago. Step 5: Bake 10-12 minutes, or until golden brown, flipping slices halfway through.
