Antipasto Platter with Prosciutto di Parma and Fruit

By Merichef342

Ingredients

• 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

Details

Servings 4

Preparation

Step 1

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