Antipasti D’Cortona

Instructions

1. STUFFED ROASTED PEPPERS:
2. Take 3 ripe but still firm tomatoes, cut in half and scoop out the seeds.
3. Dice a little prosciutto ham, the marinated artichokes, capers and roasted peppers and mix together.
4. Put stuffing on the slice of roasted pepper and roll gently.
5. Place seam side down on a baking sheet and bake for 12 minutes or until the tomatoes are softened but still firm and able to be gently moved to the salad.
6. BARLEY SALAD STUFFED TOMATOES:
7. Cook the barley according to the package instructions.
8. Dice a tomato, 1/4 cup of olives, onions, red pepper, and mix with the cooked barley.
9. Add 1/4 cup red wine vinegar and 1/2 cup extra-virgin olive oil. Add salt and pepper to taste.
10. Let sit for awhile to meld the flavors.
11. Stuff the tomatoes and carefully place on the antipasti platter.
12. MEATS & CHEESES:
13. Take each slice of the meats and cheeses and fold over into halves and told over again into quartered wedges.
14. ARRANGEMENT:
15. Arrange all ingredients on top of the dressed arugula on a large platter and decorate with lemon slices and fresh basil.

• Servings : 6
• Course : Appetizer, Salad
• Recipe Type : Appetizer, Salad
• Ingredient : Artichoke hearts, Arugula, Barley, Brocconcini, Cantaloupe, Mozzarella cheese balls, Olives, Prosciutto, Provolone cheese, Salami, String beans