Caprese Antipasto Plate/Platter

Ingredients:

Tomato slices, fresh mozzarella slices, roasted red peppers, kalamata olives, prosciutto sliced thin, grilled portabello mushrooms, marinated artichoke hearts, grated Pecorino Romano, balsamic glaze, and extra virgin olive oil.

Red peppers can be easily roasted in an oven. Cut fresh red peppers in half and de-seed them. Brush the outside lightly with olive oil and place cut side down on a baking sheet. Roast in a 350 oven until the peppers soften and begin to blacken a bit in spots. Let them cool and then slice them lengthwise for perfect antipasto accompaniment.

Layer slices of tomato, mozzarella, and proscuitto stacked in that order and arrange on a plate or platter. Garnish empty areas with everything else.

Top with glaze and olive oil, and a sprinkle of fresh shredded basil if you choose.

To set up many servings platter style, you'll need long wooden skewers for serving, swap fresh cherry tomatoes for the tomato slices and small mozzarella balls or cubes for the mozzarella slices. Fold the prosciutto slices over on themselves a few times to keep them neat when you skewer them. Stack ingredients onto a long wooden skewer, including everything but the Pecorino Romano, glaze and olive oil. Arrange on a platter with cherry ends to the outside. Dust with the Pecorino Romano cheese and drizzle sparingly with glaze and olive oil. Serve extra glaze with the platter so guests can add more if they wish.