Andolini’s Caprese Antipasto

You will need: 

One beefsteak or other large tomato, sliced into four rounds.

Sliced Proscuitto - 2 slices, cut into half lengthwise

One whole milk mozzarella ball, about the size of a tomato, sliced into rounds

Kalamata olives dozen or so, to taste

Marinated artichoke hearts, 4 or 5, to taste

Roasted red peppers, sliced, approximately one pepper’s worth, to taste

Slices of grilled portabello mushroom tops, about the same amount as your pepper, to taste

Extra Virgin Olive Oil

Pecorino Romano cheese, grated fine

Balsamic glaze

Fresh Basil

On a platter, layer your tomato slices, then your mozzarella slices, then prosciutto (we fold over and wrap into florets). Add the accompaniments to the platter in a way that is visually appealing to you. 

Drizzle platter with thin lines of balsamic glaze diagonally each way, then drizzle with EVOO, sprinkle with Romano cheese, and top with fresh basil leaves.

Chill until time to serve.