Antipasto Platter – Beat the Heat
When it is just plain too hot to cook, go cold! What could be nicer than a beautiful plate of dried Italian meats, luscious cheeses, pickled veggies, olives, some dressed fresh greens, and a bunch of grapes washed down with a refreshing glass of chilled pinot grigio or Prosecco? Perfection on a plate! The perfect way to keep your cool.
Here’s an easy and quick recipe:
Antipasti Roll Ups
Makes about 12
- 8 ounces cream cheese, softened
- 30 slices dry Italian salami (or enough to cover)
- 1 jar roasted red peppers, sliced, drained
- 1 can sliced green olives, drained
- 1 jar pepperoncini rings, mild or hot, drained
- Put the cream cheese between two pieces of plastic wrap (about 1 foot by 1 foot) and roll it into a large square/rectangle leaving a rim of plastic wrap all around.
- Remove the top piece of plastic wrap and lay the salami slices on the cheese, overlapping to cover completely.
- Replace the plastic wrap, pressing down all over, and turn the whole assembly over, cheese side up.
- Remove the plastic wrap from the cream cheese side.
- Scatter the red peppers, olives, and pepperoncini over the cheese.
- Starting from the long edge closest to you, begin to roll, jellyroll style, pulling away the plastic as you go, until the whole assembly is rolled up with the salami on the outside.
- Slice into rounds and serve.