Antipasto Platter With Grilled Vegetables

Ingredients

  • 1 lemon, halved
  • Kosher salt
  • 1 pound baby artichokes
  • ½ cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon white balsamic vinegar
  • 1 teaspoon sugar
  • + 9 more ingredients
    • 2 tablespoons minced fresh herbs (oregano, parsley, basil and thyme)
    • 1 clove garlic, minced
    • 1 tablespoon tomato juice
    • 2 red bell peppers, quartered
    • ¼ pound parmigiano- reggiano cheese, crumbled
    • ½ pound taleggio cheese and/or fresh goat cheese
    • ¾ pound thinly sliced cured meats (prosciutto, mortadella and/or salami)
    • ¼ cup olive tapenade
    • 1 loaf artisanal bread, sliced

1. Prepare the artichokes: Fill a saucepan with water; squeeze in the lemon juice. Add the squeezed lemon halves to the water and season with salt.

View full recipe at SpringPad

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