Summertime Strawberry Antipasto
A platter of lush red, ripe whole strawberries and sliced cantaloupe, thinly sliced prosciutto or ham, thin slices of asiago or Parmesan cheese are drizzled with a tantalizing spicy mustard and mint vinaigrette.
3 tablespoons extra virgin olive oil
3 tablespoons water
3 tablespoons red wine vinegar
2 tablespoons chopped fresh mint, or 2 teaspoon dried mint, crumbled
2 teaspoons spicy style mustard
2 teaspoons honey
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 pint basket fresh strawberries
1/2 small cantaloupe, peeled, seeded and cut into wedges
1/4 pound Asiago or Parmesan cheese, cut into thin slices
1/4 pound very thinly sliced prosciutto or ham
- To make vinaigrette, in bowl whisk oil, water, vinegar, mint, mustard, honey, garlic, salt and pepper.
- To serve antipasto; arrange remaining ingredients, dividing equally, on individual serving plates (or arrange on platter). Spoon vinaigrette over antipasto. Serve immediately.
Makes 4 servings.
Recipe provided courtesy of California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.