Antipasti for Festa di San Valentino
Echoing the color of red roses and amore, roasted red peppers make a tempting centerpiece on an antipasto platter. We’ve assembled some ideas to make an inviting addition to a festive and romantic meal.
Servings: 4
Ingredients
- 2 large red Bell peppers
- extra virgin olive oil
- oil-packed anchovy fillets
- fresh ground black pepper
- green and black olives, pitted
- Bocconcini (bite-sized mozzarella balls)
- grape tomatoes, cut in half diagonally
- Fett'unta—Bruschetta, Garlic & Tomato Bread (p. 11, Tuscan Women Cook cookbook)
Instructions
- Place the red peppers directly over an open gas flame or electric burner set on medium. Cook, turning often, until the skin chars on all sides, about 8 to 10 minutes. Seal the peppers in a paper bag and let them sit until cool enough to handle. Slip skins off the cooked peppers. Remove and discard stem and seeds.
- Cut the peppers into wedges along the seams of the vegetable. Cut some into thinner strips.
- To assemble the platter, place three or four wide strips of roasted pepper on a small platter. Drizzle with olive oil, season with fresh ground black pepper and garnish with anchovy fillets.
- Wrap smaller strips of red pepper around green or black olives.
- Place bite-sized mozzarella balls on small skewers with the halved tomatoes. Add them to the platter.
- Add some Fett’unta. Accompany it with a wedge of quality parmesan and salami.