Antipasto with Marinated Mushrooms the Editors of Publications International, Ltd.
Antipasto with Marinated Mushrooms
Makes 6 to 8 servings
|4||teaspoons red wine vinegar|
|1/2||teaspoon dried basil|
|1/2||teaspoon dried oregano|
|Generous dash black pepper|
|1/4||cup extra-virgin olive oil|
|4||ounces mozzarella cheese, cut into 1/2-inch cubes|
|4||ounces prosciutto or cooked ham, thinly sliced|
|4||ounces provolone cheese, cut into 2-inch sticks|
|1||jar (10 ounces) peperoncini peppers, drained|
|8||ounces hard salami, thinly sliced|
|2||jars (6 ounces each) marinated artichoke hearts, drained|
|1||can (6 ounces) pitted ripe olives, drained|
|Fresh basil leaves or chives|
- Prepare Marinated Mushrooms; set aside. Combine vinegar, dried basil, oregano and black pepper in small bowl. Add oil; whisk until well blended. Add mozzarella cubes; stir to coat. Marinate, covered, in refrigerator at least 2 hours.
- Drain mozzarella cubes, reserving marinade. Wrap 1/2 of prosciutto slices around provolone sticks; roll up remaining slices separately. Arrange mozzarella cubes, prosciutto-wrapped provolone sticks, prosciutto rolls, Marinated Mushrooms, peperoncini, salami, artichoke hearts and olives on large platter. Drizzle reserved marinade over peperoncini, artichoke hearts and olives. Garnish with fresh basil. Serve with small forks or toothpicks.
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