|
Mozzarella, Fig and Vegetable Antipasto |
| Preparation Time: 12 minutes |
| Ingredients (Serves 4) |
1 |
Tomato, cut into small slices |
1 |
Mozzarella, cut into slices |
2 |
Figs, cut into slices |
1/2 |
Large roasted bell peppers marinated with salt, garlic, acetic acid and parsley (imported from Bulgaria by Alidoro), sliced. |
1/2 |
Avocado, cut into slices |
1 Tbs. |
Chopped basil leaves |
3 Tbs. |
Peperonelli in small cup |
3 Tbs. |
Beans marinated with EVOO and peppermint in small cup |
| Preparation |
• |
Put marinated beans and peperonelle in two cups arranged on a serving plate. |
• |
Arrange sliced mozzarella, figs, and vegetables on a serving plate around beans and peperonelle cups. |
• |
Sprinkle with chopped basil leaves. |
• |
Serve as is, letting guests season as they like it, or season with salt and pepper to taste, EVOO, and a few drops of balsamic vinegar from Modena. |
|
| Comments |
• |
Marinated beans must be taken out of fridge at least 30 minutes before serving. |
• |
Peperonelle can be served either warm or at room temperature. |
| Wine and Beverage Pairing |
• |
Prosecco di Valdobbiadene from Veneto, or frothy Rosato Italiano IGT from Emilia Romagna. |
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