Do you ever make an antipasto platter as an appetizer? I love antipasto and it is a very easy thing to do. Usually an antipasto platter includes one of many of the following; cured meats, olives, roasted garlic, pepperoncini, mushrooms, anchovies, artichoke hearts, various cheeses, and peperone.
It is really easy to get the other pieces in the store or deli but very easy to do your own peperone. Peperones are marinated bell peppers and I use baby sweet peppers for this.
First time I saw these things in the store I just used them in my salad, but thought there had to be a better way of using these. And now I get them all the time and love to marinate them.
What are some of the things that you so with the Baby Sweet Peppers for?
Marinated Baby Sweet Peppers – Peperone
Yields: 2 lbs | Prep: 20 minutes
1 (2 lbs) package of baby sweet peppers
3 tbsp of olive oil
3 tbsp of balsamic vinegar
Wash your peppers and then add them to a sauté pan and add the olive oil. Heat these until they start to brown, about 10 minutes on each side. Once these are done put them in a bowl and add the balsamic vinegar and stir. Put them in the refrigerator until serving. These last for a few days in the refrigerator.
When ready to serve add to your antipasto platter.
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