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.
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.