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 viniagrette.
Summertime
Strawberry Antipasto
- 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.
Nutritional Information:249
calories; 13 g protein; 15 g fat; 18 g carbohydrate; 26 mg cholesterol;
787 ng sodium.
Recipe provided courtesy
of California Strawberry Commission. ©2003 California Strawberry
Commission. All rights reserved. Used with permission.
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