We love Caprese Salad, so what could be better than an antipasto tray made with those incredible ingredients with olives, prosciutto, roasted peppers, and a really good finishing olive oil. These are smaller bottles of olive oil, and much higher in price, meant to drizzle on the top of salad, pasta, or antipasto, not use in the salad dressing!
This is summer al fresco dining at its best!
Caprese Antipasto
We don’t count Carbs except for the bread. A nibble of tomatoes, cheese, basil, and prosciutto won’t add up to much.
Ingredients
- Grape or Cherry Tomatoes cut in half
- Roasted Red Peppers
- Burrata
- Prosciutto
- Basil
- Finishing olive oil
- Castelvetrano Olives
- Kalamata Olives
- Caper Berries
- Crusty bread grilled
Instructions
Pre heat grill for the bread.
Place tomato and Burrata on the serving platter. You can cut the Burrata or keep whole. But do drain it and let rest on paper towel on the counter for at least 10 minutes.
- Scatter roasted red peppers and variety of olives around.
- Top with torn strips or prosciutto and basil.
- If you can find caper berries, they are lovely on this tray, do not use capers. They are much to briny.
Drizzle olive oil.
- Grill bread and drizzle with olive oil to serve alongside.
