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Summertime Strawberry Antipasto

Summertime Strawberry AntipastoA 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.

Recipe Ingredients:

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

Cooking Directions:

  1. To make vinaigrette, in bowl whisk oil, water, vinegar, mint, mustard, honey, garlic, salt and pepper.
  2. 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.