Name: Caprese Antipasto
Cook time: 30 min
Total time: 30 min
Ingredients: 2 ripe bell peppers, 1 red and 1 yellow if possible; Salt and pepper; Extra-virgin olive oil; 1 pound fresh mozzarella, at room temperature; 2 pounds ripe tomatoes, in assorted colors if possible; ½ pound cherry tomatoes, in assorted colors if possible; Handful of caperberries, or 1 tablespoon large capers, rinsed; Handful of good-quality olives; 6 thin slices of prosciutto, more if desired; Handful of basil leaves

If you have ever eaten a Caprese salad and wished that you could linger with it longer, that there were more tomatoes to spear with your fork, or more milky slices of cheese on the plate, then this is the dish for you. Best at the height of tomato season, it embellishes on the classic Caprese, taking its five simple elements &mdash; mozzarella, tomatoes, basil, salt and olive oil &mdash; and adding roasted peppers, caperberries (or capers), olive and prosciutto. The result is a luscious lunch or light dinner that will make your dining companions swoon. You will wonder why you didn&rsquo;t think of it sooner. Serve with a crusty loaf of bread on the side. Featured in: Caprese Antipasto: A Summertime Italian Wedding.&nbsp;

          Caprese Antipasto        

ripe bell peppers, 1 red and 1 yellow if possible

Salt and pepper

olive oil

mozzarella,

ripe tomatoes, in assorted colors if possible

cherry tomatoes, in assorted colors if possible

olives

prosciutto,

basil leaves

Caprese Antipasto

Cook Time: 30 minutes

Total: 30 minutes

Author : cooking.nytimes.com

Ingredients

Instructions

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