Small Plates & Street Food · Italian
Antipasto Plate with Grissini and Prosciutto
Delicate prosciutto, chunks of aged cheese and chewy sun-dried tomatoes share the plate with jewel-toned marinated peppers and onions. Crisp grissini propped across the top give guests something to snap and scoop while the wine is poured.
Test kitchen note: Take the cheese and prosciutto out of the fridge thirty minutes early; cold dulls their flavor and makes the ham stiff.
Method 6 steps
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Bring the prosciutto and cheese to room temperature.
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Pat the sun-dried tomatoes, peppers and onions lightly so they do not flood the plate with oil.
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Arrange the peppers, onion petals and olive in a small cluster at one end of a platter.
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Loosely fold the prosciutto slices into a ruffled pile in the center, with the sun-dried tomatoes just below.
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Stack the cheese chunks at the far end and drizzle a thread of olive oil over the vegetables.
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Lean the grissini across the middle of the plate and serve at once.
That is the whole pie. Enjoy every slice.
Pairs well with
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