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Caprese Antipasto

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  • 6 Roasted red peppers slices
  • 8 Kalamata olives 
  • 2 Rolled slices of Prosciutto 
  • 4 Portobello mushroom slices, grilled
  • 4 Artichoke hearts
  • Balsamic glaze 
  • Fresh basil 
  • Pecorino Romano
  • Extra virgin olive oil


  1. Start with 4 tomato slices (1/4 to 1/2" thick)
  2. Layer each with a fresh slice of mozzarella cheese.
  3. Then add the ingredients above to the plate.
  4. Finally, drizzle with balsamic glaze and extra virgin olive oil.

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