Caprese Antipasto
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2ripe bell peppers, 1 red and 1 yellow if possible
- Salt and pepper
- Extra-virgin olive oil
- 1pound fresh mozzarella, at room temperature
- 2pounds ripe tomatoes, in assorted colors if possible
- ½pound cherry tomatoes, in assorted colors if possible
- Handful of caperberries, or 1 tablespoon large capers, rinsed
- Handful of good-quality olives
- 6thin slices of prosciutto, more if desired
- Handful of basil leaves
Nutritional analysis per serving (6 servings)
330 calories; 23 grams fat; 11 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 21 grams protein; 753 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
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 ½-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.)
- Step 2
Cut mozzarella into ¼-inch slices. Cut tomatoes into ½-inch slices and halve cherry tomatoes.
- Step 3
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.
Private Notes
Comments
Please, NEVER. NEVER rinse roasted peppers - you will lose lots of flavor if you do. After roasting cover or place in a paper bag to steam for half hour, then lay them on some paper towels, or on a plate, pull out the stem and seeds, wipe away the char (some remaining flecks enhance look and flavor), then cut into strips.
Took the parts along on a spa-get-away double birthday celebration. Substituted varieties of olives for the capers. Included fresh crusty bread. Was fantastic w/ white wine
Super dinner for hot evening with some good French bread and wine. Added some Peppadew peppers, cucumbers and Spanish Chorizo. This is a summer go-to recipe. Used prosciutto piccolo rather than prosciutto de Parma because it is a lot less fatty.
I honestly cannot believe that the NYTimes posted a recipe for caprese, a salad that we eat here at our home in the USA and at my father-in-laws in Italy. It takes less than 5 minutes to put it together. Just avoid vinegar. I see people doing that. It ruins the flavor of the tomatoes. We don’t use peppers either. That’s against the rules. Do that in Italy and they’ll kick you out.
This is a great recipe, and it's also easy on the budget, as it allows one to make use of tomatoes and baguettes that may be about ready to lose their appeal. I personally add a splash or two of vinegar, usually red wine, to the olive oil and I also drizzle with a bit of balsamic glaze to give it a sweet touch. I use quick-pickled red onion instead of capers, but really there's no bad choice.
One comment referenced rinsing the roasted peppers. I went back a looked and the only ingredient to be rinsed were the capers, which can be quite strong with vinegar
Advertisement