Antipasto Platter (Meat)

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Meat Kosher Antipasto Platter

Since I can't make a classic antipasto including meat and cheese, I have decided to make two versions, first, this is my meat version, so good and fun.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings

Ingredients

  • 6 oz. cherry tomatoes
  • 1 Tbsp. olive oil
  • Coarse salt and freshly ground pepper
  • 2 tbsp. bread crumbs
  • 1 red pepper (roasted)
  • 1/2 can or jar whole arichoke hearts
  • 6 oz. beef salami slices
  • 1 cup olives, green, black or purple (mix it up)

Preparation

Preparation

1 Preheat oven to 400°F. Slice tomatoes in half and spread out on baking sheet. Drizzel with olive oil. Sprinkle with salt, peper and breadcrumbs. Roast in oven for 15 minutes.

2 Heat oven to broil. Place pepper on baking sheet and broil for about 10 minutes turning frequently until the skin blisters. Remove from oven and place in paper bag. Let stand for 10 minutes then peel off skin. Remove seeds and slice.

3 Cut the artichoke hearts in half. Heat frying pan over high heat, spread a thin layer of oil and add artichoke hearts. Cook until browned, sprinkle with salt and pepper.

4 On a decorative plate or platter, arrange the salami slices, olives, tomatoes, artichokes and roasted pepper. Enjoy with a crusty bread!

5 Optional: you may try marinated mushrooms, pickled vegetables, roasted carrots or anything you can imagine.

Special instructions

Since I can't make a classic antipasto including meat and cheese, I have decided to make two versions, first, this is my meat version, so good and fun.