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Caprese Antipasto

This is summer al fresco dining at its best.
Print Recipe
Course Appetizer, Lunch
Cuisine Italian

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)
Keyword Basil, Burrata, Castelvetrano Olives, Grape Tomatoes, Kalamata Olives, Parma di Prosciutto, Roasted Peppers