Italian Antipasti Tray with Garlic Crostini from Chef John Mannino from Mannino's Italian Bistro

From Executive Chef John Mannino
And Sous Chef Nate Stauty
Mannino’s Italian Bistro, Virginia Beach

Roasted Red Bell Pepper Salad Ingredients

3 large red bell peppers, roasted, skinned, seeded and sliced
2 cloves garlic, chopped
3 large leaves fresh basil, chiffonade
1/4 cup extra virgin olive oil
salt and pepper

Roasted Red Bell Pepper Salad Method

Combine all ingredients and mix well. Set aside.

Garlic Crostini Ingredients

1 French baguette, sliced 1/4-inhes thick
Fresh garlic cloves
Extra virgin olive oil in mister

Garlic Crostini Method

Rub the bread slices with fresh garlic, spray with oil and bake in 350 degree oven for 6-8 minutes, until golden brown

Antipasti Tray Ingredients

1/4 pound thin-sliced imported prosciutto
1 pound fresh mozzarella
5-10 leaves fresh basil for garnish
2 dozen Italian pepperoncini peppers
1 dozen garlic crostini
1 pint roasted red bell pepper salad
1 pint kalamata olives
1 tablespoon extra virgin olive oil
Pecorino Romano cheese, cubed or broken in rustic pieces

Antipasti Tray Method

Arrange items on a tray and drizzle with oil.

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