Antipasto Bruschetta Appetizer


Ingredients

Roma Tomatoes: 10 each

Red Onion: 1/2 medium

Garlic Cloves: 3 each

Proscuitto: medium sliced 1/2 lb

Mozzarella: medium sliced 1/2 lb

Basil, Fresh: 4oz

Artichoke hearts: 5 each

Roasted Red Peppers, canned: 16oz

Extra Virgin Olive Oil: 4oz

 

Preparation

Wash tomatoes. Halve and remove seeds. Set aside for later use.

 

Peel Red Onion. Halve. Mince.

Peel Garlic. Mince.

 

Julienne proscuitto into thin strips, then cut into a small dice. Repeat with mozzarella, artichokes and roasted red peppers

 

Stack basil leaves, roll tightly, thinly slice across the rolled basil to create a chiffonade style cut. Set Aside.

 

Combine red onion, garlic, proscuitto, red peppers, mozz, artichokes and olive oil in a bowl. Marinate for 1 hour.

 

Spoon mixture into tomato halves and garnish with basil.