Antipasto Platter
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
2
- Ingredients
- 2 each, red and yellow Bell pepper
- 3 garlic cloves
- 3 Tbsps Canola oil
- 100 milliliters Veal stock (jarred)
- 3 Tbsps balsamic vinegar
- salt
- freshly ground peppers
- 150 grams thinly sliced Prosciutto
- 10 green Olives
- 100 grams Feta
- 2 slices Whole Wheat Bread
Preparation steps
1.
Rinse the bell peppers, cut in half, remove the ribs and seeds and cut into 2 cm (approximately 3/4 inch) wide strips. Peel the garlic and slice thinly.
2.
Heat the canola oil in a large pan and sauté the peppers until softened. Add the garlic to the pan and sauté briefly. Stir in the veal stock and balsamic vinegar, simmer for about 5 minutes, season with salt and pepper and remove from heat. Allow to cool slightly.
3.
Arrange the lukewarm peppers on a large serving platter with the sliced prosciutto, green olives, feta cheese and whole wheat bread.
