Appetizer & Antipasti
Auricchio Provolone Antipasto
SERVINGS: 6
INGREDIENTS
1
clove Garlic (minced)
2
tablespoons Red Wine Vinegar
1/2
teaspoon Rosemary (dried)
1/2
cup Extra Virgin Olive Oil
3/4
pound Imported Auricchio Provolone Cheese (cut into cubes)
1/2
pound Genoa Salami (cut into strips)
2
Roasted Bell Peppers (cut into strips)
12
ounces Pickled Tuscan Peppers
1
marinated artichoke hearts, drained (1 Jar marinated artichoke hearts, drained Parsley for garnish)
1/2
pound Prosciutto di Parma (sliced, rolled)
PREPARATION
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.