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PEPPADEW® Peppers Recipe

Antipasto Tray Recipe with PEPPADEW® Peppers by Martha Stewart

Antipasto Tray

16 oz. (1 pound) Bocconcini (small balls of fresh mozzarella cheese)
16 oz. (1 pound) Pecorino cheese, cubed
1 1/2 tbsp extra-virgin olive oil
16 oz. (1 pound) Provolone cheese, cubed
1 tbsp Chopped fresh flat-leaf parsley
12 oz. (3/4 pound) Air-dried sopressata, thinly sliced
1/2 tsp Crushed red-pepper flakes
12 oz. (3/4 pound) Refrigerator-dried sopressata, thinly sliced
9 oz. (1 1/2 cups) Pepperoncini, drained
6 oz. (1 cup) Roasted red peppers, drained
9 oz. (1 1/2 cups) Mixed olives, drained
1 Small clove garlic, thinly sliced
9 oz. (1 1/2 cups) PEPPADEW® Peppers
2 Large heads radicchio di Treviso, separated into leaves
12 oz. (3/4 pound) Salami, thinly sliced
8 Fresh figs, halved lengthwise
12 oz. (3/4 pound) Prosciutto, very thinly sliced
12 oz. (2 cups) Artichoke hearts, drained and quartered
Coarse salt and freshly ground pepper
Breadsticks, for serving

Additional Info
  • Serves 12


In a medium bowl, combine bocconcini, olive oil, parsley, and red-pepper flakes. Season with
salt and pepper; stir to combine. Set aside. In a medium bowl, combine roasted red peppers
and garlic; set aside.
Line a large platter with radicchio leaves. Arrange ingredients, with the exception of the bread-
sticks, on a platter in a decorative pattern. Serve with breadsticks

Posted by: Martha Stewart

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