Saturday, May 12, 2012

Spring Florida Antipasto Tray.

Picture of Spring Florida Antipasto on a white tray


4 ounces mozzarella cheese

4 ounces thin slices prosciutto raw ham

1 cans solid-pack tuna

1 bottle artichoke hearts

4 ounces shrimps, boiled

2 red bell peppers, deseeded and roasted

8 green olives

8 grape tomatoes

4 leaves sour lettuce and radicchio

2 ounces pepperoni slices

4 breadsticks

⅛ teaspoon black pepper.

⅛ teaspoon garlic powder


Cut mozzarella cheese into medium cubes. 

Cut each slice of ham prosciutto in two or three parts. Roll up each one.

Drain the tuna and artichoke hearts. 

Break the tuna with a fork into small pieces or cut with a sharp knife. 

Peel the shrimp. 

Cut into strips the roasted red bell peppers. 

Rinse the tomatoes and olives, drying with a paper towel. 

Cover the serving tray with sour lettuce leaves. 

Place radicchio leaves in the center of tray. 

Arrange on tray the mozzarella cheese, the prosciutto ham, sliced ​​pepperoni, artichokes hearts, shrimp, tuna, red bell peppers, green olives, grape tomatoes and breadsticks. 

Sprinkle over with the garlic and pepper.

Cover tray with plastic.

Refrigerate 2 to 4 hours before serve.

Serve 4.

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