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Antipasto Lunch

Delicious cheeses, meats and vegetables, make this a go to lunch.

Antipasto Lunch

Print Grocery List Print Recipe
Serves: 1 Total Time: 10 minutes

Ingredients


  • Prosciutto, thinly sliced
  • Cappicolla, thinly sliced
  • Salami, thinly sliced
  • asiago or aged provolone cheese
  • 1/2 of a small jar of marinated artichoke hearts
  • oil-dried black olives or similar olives
  • 2 pieces whole roasted red peppers
  • 1/2 seedless cucumber, thinly sliced

Instructions

1

Roll the prosciutto like a burrito, fold the salami in half 2 or 3 times, and wrap the cappicolla into a horn shape and place it creatively in the plastic container (There is no set way to roll the meats, just go with the way the meat is cut).

2

Slice a bit of each cheese and place in a plastic container.

3

Place the marnited artichoke hearts, peppers and olives in another plastic container.

4

Serve with cucumber slices as an alternative to crackers.

 

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