Caprese Antipasto
We love Caprese Salad, so what could be better than an antipasto tray with those incredible ingredients, alongside olives, prosciutto, roasted peppers, and a really good finishing olive oil. These are the smaller bottles of olive oil, and much higher priced that are meant to drizzle on top of salads, pasta, or antipasto, not use in the salad dressing!
Caprese Antipasto
This is summer al fresco dining at its best.
Ingredients
- Grape or Cherry Tomatoes cut in half
- Roasted Red Peppers
- Burrata
- Prosciutto
- Basil
- Finishing olive oil
- Castelvetrano Olives
- Kalamata Olives
- Caper Berries
- Crusty bread
Instructions
- Pre heat grill to 400 for the bread.
- Place tomato and Burrata on the serving platter. You can cut the Burrata or keep whole. But do drain it and let rest on paper towel on the counter for at least 10 minutes.
- Scatter roasted peppers and variety of olives around.
- Top with torn strips or prosciutto and basil.
- If you can find caper berries, they are lovely on this tray, do not use capers. They are much to briny.
- Drizzle olive oil.
- Grill bread and drizzle with olive oil to serve alongside.
Notes
Chianti definitely paired beautifully with these flavours. Those Italians!
C.V.N.E. Reserva 2017 Rioja Cune was much too big, even though we love the wine.
We’ve paired:
- Il Grigio Da San Felice Chianti Classico ($25.00)