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Antipasti de Salumi
Recipe courtesy Roberta Dowling, Cambridge School of Culinary Arts
- Total Time:
- 20 min
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- --
- Level:
- Easy
- Yield:
- 12 appetizer servings
Ingredients
- 16 slices prosciutto di Parma or prosciutto San Daniele
- 16 slices Bresaola con Olio, Limone e Parmigino, recipe follows
- 16 slices imported mortadella
- 16 slices imported sopressata
- 1/4 pound fontina, thinly sliced and cut into decorative Christmas tree shapes
- 1/3 pound mozzarella, sliced 1/4-inch thick and cut into decorative star shapes
- 1 cantaloupe, for garnish
- 1 honeydew, for garnish
- Bresaola con Olio, Limone e Parmigiano:
- 5 ounces imported bresaola, sliced paper thin
- 1/4 cup extra-virgin olive oil
- 1 large lemon, juiced
- Freshly ground black pepper
- 1-ounce Parmesan, thinly shaved
Directions
Arrange all ingredients decoratively on platter.
Arrange the bresaola on serving platter or on individual dishes. Drizzle with the olive oil, and sprinkle with lemon juice and several grindings of black pepper. Top with Parmesan.