From the garden: A summer antipasti platter

July 5, 2013

Summer Antipasti Plate

One of the grand things about summer is grazing on the fresh fruits and veggies that pop up in our gardens, farmers markets, and local groceries. Tomatoes, squash, beans, berries – they’re all at their peak in flavor, and that means you don’t have to do too much to them to make them scrum-diddly-uptious!

Last week I showed you a slightly more involved way to enjoy your summer squash. This week I’ll show you all the other super-simple antipasto I made to fill up my antipasti platter. Caprese, melon e prosciutto, and roasted shishito peppers made it to my platter this time, and their preparation couldn’t be simpler.

Click the links above for the directions on the squash and the caprese. For the melon e prosciutto, simply take a slice of cantaloupe and wrap with a slice of prosciutto. Add a crack of fresh ground pepper if you like. For the shishito peppers, toss lightly in olive oil and sea salt, and roast in a hot oven (450 degrees or so) or on a gas grill (medium high heat) until they turn soft. Simplice!

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