Stacy Lyn’s Antipasto Recipe
By serving the cured meats, cheeses, and olives with your own or local pepper jelly or loquat jelly, you add that “special” factor to antipasto and a colorful, flavorful spin to a very traditional appetizer.
Course Appetizer
Cuisine Italian
- 1 pound small mozzarella balls
- 1 tablespoon chopped fresh flat-leaf parsley plus extra for garnishing the boards
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 1/2 tablespoons extra virgin olive oil
- 1/4 teaspoon crushed red pepper flakes
- 1 pound brie cheese
- 1 pound Pecorino cheese, sliced
- 1 1/2 pounds of cured meat, prosciutto, salami, soppressata (3 ounces per person)
- 2 cups artichoke hearts, drained and quartered
- 1 cup pickled or roasted peppers, drained
- 2 cups mixed olives
- 1/2 cup stuffed olives
- Radicchio leaves
- Assortment of Rustic Crackers or Baguettes
In a medium bowl, combine mozzarella balls, parsley, salt, pepper, and red pepper flakes. Arrange the meats, cheeses, artichokes, and roasted peppers on the boards or on top of radicchio leaves placed on the boards. Place the mozzarella in small bowls and arrange within the meats on the boards.
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