Antipasto Platter with Prosciutto di Parma and Fruit
Serves: 6
Ingredients:
| 3 tablespoons | olive oil |
| 1 | small clove garlic crushed |
| 1/8 teaspoon | ground black pepper |
| 8 | thin slices italian bread |
| 8 | thin slices prosciutto di parma (about 4 ounces) |
| 3 cups | assorted fruits, such as peaches, nectarines, plums and melons cut in wedges |
| 1 cup | olives (preferably imported) |
| roasted red and yellow bell peppers | |
| sliced mozzarella cheese |
Directions:
Preheat broiler. In a small bowl, combine olive oil, garlic and pepper. Place bread slices on a baking sheet; brush oil mixture on both sides. Broil about 4 inches from heat, turning once, until golden, about 1 minute; cool 2 minutes. On a large platter, arrange the toasts, draping each one with a folded slice of Prosciutto di Parma. Arrange fruit wedges among the slices. Serve with olives, roasted peppers and Mozzarella. Garnish with basil leaves, if desired. Yield: 4 to 6 servings
MC-Mealtime / Mealtime