Auricchio Provolone Antipasto



1  garlic clove, minced
2 tbs.  red wine vinegar
1/2 tsp.  dried rosemary
1/2 cup  extra virgin olive oil
3/4 lb.  Imported Auricchio Provolone Cheese, cut into cubes
1/2 lb.  Genoa salami, cut into thick slices
2  roasted bell peppers, cut into strips
12 oz.  pickled Tuscan peppers
1 cup  black or green olives
1 jar  sundried tomatoes in oil, drained and cut in strips
1 jar  marinated artichoke hearts, drained
 Parsley for garnish
1/2 lb.  Prosciutto di Parma sliced, rolled
In a small bowl, whisk the garlic, vinegar and oil. Add the extra virgin olive oil while continually whisking.

Arrange items on a platter and top with marinade. Garnish with parsley and serve.

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