Fresh Mozzarella Antipasti Recipes

FRESH MOZZARELLA ANTIPASTI

Steps:

• For the stock: Combine 6 cups water, the wine, carrots, celery, garlic, onion, bay leaf and bouquet garni in a large pot and bring to boil. Then reduce to a simmer and cook for 30 minutes. Strain and set aside.
• For the vegetables: Trim and peel the artichokes to the heart and remove the choke. Drop the artichoke hearts in a bowl of water with a squeeze of fresh lemon juice to prevent oxidation.
• Cook the artichoke hearts in the vegetable stock until tender, 6 to 8 minutes. Chill in the refrigerator until ready to serve.
• Cut the artichokes into bite-size pieces and toss in a bowl with some salt, pepper, a few drizzles of olive oil, the parsley, red pepper flakes, a little lemon juice, a few pinches sugar and a splash of red wine vinegar.
• Cut the tomatoes and marinate with some salt and pepper, a few drizzles of olive oil and a little red wine vinegar.
• Heat the balsamic vinegar in a small saucepan and simmer over medium heat until reduced to a syrup. Chill the reduced balsamic vinegar until ready to serve.
• Alternate the tomatoes, artichokes, basil leaves and mozzarella on each skewer.
• Drizzle a little balsamic reduction over each skewer and season with salt and pepper.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

CAPRESE ANTIPASTO

Steps:

• To roast peppers, set them directly in the flames of a stovetop gas burner turned to high, or over hot coals if you happen to be grilling. (You could also roast under the broiler, with peppers as close to heat source as possible.) Turn peppers with tongs until skins are blackened and blistered all over, 5 to 7 minutes. Remove to a plate and let cool. To peel, cut peppers lengthwise. Scrape seeds and veins away with your knife, then turn peppers over and scrape away charred skin. Slice peeled peppers into 1/2-inch ribbons and place in a small bowl. Season with salt and pepper, then add 1 tablespoon olive oil and toss. (Peppers may be roasted up to a day ahead.)
• Cut mozzarella into 1/4-inch slices. Cut tomatoes into 1/2-inch slices and halve cherry tomatoes.
• Arrange mozzarella slices in the center of a large platter. Surround with tomatoes and sprinkle lightly with salt. Add roasted pepper strips, caperberries and olives. Drape prosciutto around the platter. Garnish with basil leaves. Drizzle generously with olive oil and serve.

ANTIPASTI SKEWERS

Steps:

• Toss the mozzarella, olive oil, oregano and salt together in a small bowl.
• Thread six 8-inch skewers as follows: mozzarella, yellow pepper, cherry tomato, green olive, piquillo pepper, Kalamata olive, artichoke heart, salami, basil. Serve on a platter.