Rustic Antipasto
Serves: 5
Olin Prosacco
1 January 1970
Based on User reviews:
45
Spice
39
Sweetness
46
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 small
Eggplant (thinly sliced)1
Salt1 tbsp
Red Wine Vinegar1 clove
Garlic (crushed)1 tbsp
Parsley (chopped flat-leaf)1 tbsp
ThymeDirections:
1
Preheat a grill pan to high
2
Brush eggplant slices with oil and place on grill
3
Season with red pepper flakes, salt and pepper
4
Grill eggplant 2 to 3 minutes on each side
5
Arrange sliced grilled eggplant on a platter and top with a splash of red wine vinegar and 1 tablespoon extra-virgin olive oil and chopped fresh parsley
6
Wedge table cheeses and arrange them on your antipasto platter
7
Arrange sliced drained roasted red peppers next to your eggplant
8
Combine artichokes and mushrooms in a bowl and toss with crushed garlic, lemon, extra-virgin olive oil, parsley, and thyme
9
Season artichokes and mushrooms with salt and pepper
10
Set aside
11
Fan out sliced Italian meats on your platter between cheeses and pile your olives at the center of the platter
12
Prepare the rest of your meal
13
Just before serving, remove crushed garlic clove from artichokes and mushrooms and transfer the mixture to the antipasto platter