|
The second part of our birthday extravaganza was an antipasti platter, in honour of Jeff’s Italian heritage (and so I could have a wee little break between breakfast and the big supper, which will follow in a later entry). It was meant to be a nice, casual sort of thing, so I got out a nice big platter and added some cherry tomatoes, assorted olives, and bocconcini mozzarella. The two big parts of the tray were the meats and the roasted peppers. You can get good sliced deli meats in a lot of places these days, and you can also get nice variety packs at your local supermarket. I got a nice Italian selection that included Genoa salami, prosciutto, and coppa. The peppers I roasted myself.
Ingredients
4 peppers (I used red and orange. The green ones get bitter when roasted)
olive oil to coat
Directions
1. Preheat your broiler and move the oven racks so it’s fairly close to the element.
2. Take your peppers and give them a good coating of olive oil, then lay them on a tray and put them in the oven.
3. There’s no set time for this, so you should just keep an eye on the peppers. Let them go until the side is starting to look charred, then flip.
4. After the peppers are nice and black, remove them and put them in a plastic bag or container.
5. Once the peppers have cooled, pull out the core and remove the skins, which should just peel right off.
You can serve them however you like, I just cut them into ribbons so they’d be easier to eat.
