Endless Antipasti Recipe No. 3 - by Koji Cooks

ENDLESS ANTIPASTI No. 3

The third dish in the endless antipasti series is easy to make, clean, and delightfully simple. Since it's winter, we're lightly cooking the vegetables.

ANTIPASTI No. 2 - Recipe (serves 4)

1 small eggplant

1 pint of grape tomatoes

8 mushrooms, halved lengthwise

1 ball of fresh mozzarella cut in 8 slices.

1 yellow, red or orange bell pepper roasted. (to roast a pepper put it on an open flame for 3 minutes a side or until blackened, place it in a plastic bag for 5 minutes, then peel with a paper towel, seed and slice)

8 slices of paper thin imported prosciutto.

2 tablespoons of extra virgin olive oil

2 tablespoons imported balsamic vinegar

4 tablespoons of basil puree - refer to Koji Cooks Endless Antipasti No. 1 in the appetizer category.

toasted Italian bread brushed with a bit of extra virgin olive oil.

kosher salt and freshly ground black pepper.

VEGGIES + METHOD

Cover a baking sheet with foil, coat the eggplant with olive oil, and mix the tomatoes and mushrooms with olive oil, adding a pinch of salt and pepper to all three. Arrange them on the sheet pan and bake at 400 degrees for approximately 10 minutes or until the eggplant is fully cooked.

On each of the 4 plates, arrange 2 slices of mozzarella alternated with eggplant slices, sprinkle some grape tomatoes, add a slice of roasted pepper, 2 mushrooms, and 2 slices of prosciutto, followed by 2 teaspoons of basil puree. Drizzle with 1 tablespoon of extra virgin olive oil and 1 teaspoon of balsamic vinegar, then season with salt and pepper. Serve with warmed Italian bread brushed with a little olive oil.