Antipasto Platter with Prosciutto di Parma and Fruit Recipe

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Antipasto Platter with Prosciutto di Parma and Fruit

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :863

Ingrediants

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

Preparation

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