Antipasto Misto Recipe

• 3 med Yellow peppers
• 3 med Red peppers
• 2 x Cloves garlic, minced
• 1/4 c. Virgin extra virgin olive oil Oregano Basil
• 1 med Beefsteak tomato
• 1 ounce Fresh mozzarella cheese
• 1 tsp Virgin extra virgin olive oil Salt and pepper
• 3/4 lb Provolone cheese
• 1/2 med Honeydew melon Prosciutto, thinly sliced

1. Roast yellow and red peppers (uncut and completely intact) in the oven till crispy on the outside.
2. Peel completely the outer skin, cut away the core and slice in thin pcs.
3. Add in minced garlic, extra virgin olive oil, oregano and basil.
4. Mix well and serve.
5. Cut tomato into slices.
6. Top each slice with a slice of mozzarella, lightly salt and top with extra virgin olive oil.
7. Serve.
8. Cut provolone into slices and serve.
9. Cut melon into wedges.
10. Wrap wedge of melon with a slice of prosciutto and serve.

yellow peppers, red peppers, garlic, virgin extra virgin olive oil oregano basil, tomato, mozzarella cheese, olive oil, provolone cheese

Taken from cookeatshare.com/recipes/antipasto-misto-65770 (may not work)