Italian Antipasto Recipe from Hook's Pointe
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Ingredients
Antipasto:
1 cup mixed greens
Pinch of salt and freshly ground black pepper
2 Tbsp extra virgin olive oil
Roasted Garlic (recipe below)
2 1/2 oz goat cheese, divided into four balls; 2 rolled in cracked black pepper, 2 rolled in minced fresh parsley
1 oz sun-dried tomatoes, reconstituted in olive oil and sliced
2 oz pitted kalamata olives, diced
1 oz Greek or green olives
4 whole, roasted red peppers, in oil
8 slices sourdough bread, toasted
Fresh rosemary sprigs (garnish)
Roasted Garlic:
2 small bulbs garlic, tops cut off
2 Tbsp olive oil
2 Tbsp chicken stock
1 tsp rosemary, fresh or dried
Pinch of salt and freshly ground black pepper
Yield: 4 servings
Method
Heat the oven to 375°F. Place garlic, cut side down, in a roasting pan. Roast for 45 minutes, or until soft.
Pour oil and stock over garlic, and sprinkle with rosemary, salt, and pepper. Cover with lid and roast for 20 minutes more.
For Antipasto: toss the greens with salt and pepper in a mixing bowl. Add olive oil and toss again.
On a platter, make a bed of the mixed greens, place the whole roasted garlic bulbs in the center, and arrange all the remaining ingredients around them. Add sprigs of rosemary as garnish.
