Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Antipasta Platter Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

1 Japanese eggplant, sliced
2 Carrots, peeled and sliced
Into thin strips with a
vegetable peeler
1 Roasted red pepper, peeled
And cut into thin strips
1 Roasted green bell pepper
peeled seeded
1 Roasted yellow bell pepper
Drizzle of olive oil
Drizzle of aged balsamic
Salt, to taste
Freshly-ground black pepper
to taste
2 Pieces Beef fillet -, 4 oz
1/2 Cup(s) Aioli
1 Cup(s) Baby arugula
2 Ripe beefsteak tomatoes
1 Pound(s) Buffalo Mozzarella cheese
12 Fresh basil leaves
1 Pound(s) Prosciutto di Parma ham
thinly sliced
12 Fresh figs
1/2 Pound(s) Parmigiano-Reggiano Cheese
cut Into chunks
2 Cup(s) Assorted Italian olives
Preheat the grill. In a mixing bowl, toss the eggplant and carrots
with olive oil. Season with salt and pepper. Grill the vegetables in
batches for about 1 minute on each side. Remove from the grill. On a
platter, arrange the grilled eggplant, carrots, and peppers on one
side. Drizzle with the olive oil and balsamic vinegar. Place each
fillet between two sheets of plastic wrap. Using a meat mallet, pound
the meat very thinly. Place the meat on the second platter. Season
with salt and pepper. Drizzle the meat with the aioli. Mound the
arugula in the center of carpaccio. Core and slice the tomatoes
1/2-inch thick. Season both sides with salt and pepper. Place half of
the tomatoes around the third platter. Slice the cheese into 1/2-inch
slices. Season both sides with salt and pepper. Place the cheese on
top of the tomatoes, around the platter. Top the cheese with the
remaining tomatoes. Place the basil leaves on top of the tomatoes.
Drizzle the entire platter with the olive oil. Arrange the slices of
prosciutto over the fourth platter. Using a sharp knife, make a
criss-cross cut through the core of each fig. Arrange the figs around
the prosciutto. Place the chunks of cheese in a small bowl. Also place
the olives in a small bowl. Serve all of the platters and bowls with
crusty bread. This recipe yields 6 to 8 servings. Recipe Source:
EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show #
EM-1B78) Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or- 02-09-1999 Recipe by:
Emeril Lagasse Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 73
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 791.7mg
Potassium: 393.2mg
Carbohydrates: 14.6g
Fiber: 3.8g
Sugar: 8.9g
Protein: 4g

Scale this recipe to Servings [?]