Antipasta Platter Recipe Halltaste

 Antipasta Platter

• 1 Small Japanese eggplant; sliced thin lengthwise 
• 2 Small Carrots; peeled, and sliced into thin strips with a vegetable peeler 
• 1 Medium Roasted red pepper; peeled, seeded, and cut into thin strips 
• 1 Medium Roasted green bell pepper; peeled, seeded, and cut into thin strips 
• 1 Medium Roasted yellow bell pepper; peeled, seeded, and cut into thin strips 
• Drizzle of olive oil 
• Drizzle of aged balsamic vinegar 
• Salt; to taste 
• Freshly−ground black pepper; to taste 
• 2 Pieces Beef fillet −; (4 oz ea) 
• 1/2 Cup Aioli 
• 1 Cup Baby arugula 
• 2 Ripe beefsteak tomatoes 
• 1 Pound Buffalo Mozzarella cheese 
• 12 Fresh basil leaves
• 1 Pound Prosciutto di Parma ham; thinly sliced 
• 12 Fresh figs 
• 1/2 Pound Parmigiano−Reggiano cheese; cut into chunks 
• 2 Cup Assorted Italian olives

Directions:

• Preheat the grill. 
• In a mixing bowl, toss the eggplant and carrots with olive oil. 
• Season with salt and pepper. 
• Grill the vegetables in batches for about 1 minute on each side. 
• Remove from the grill. 
• On a platter, arrange the grilled eggplant, carrots, and peppers on one side. 
• Drizzle with the olive oil and balsamic vinegar. 
• Place each fillet between two sheets of plastic wrap. 
• Using a meat mallet, pound the meat very thinly. 
• Place the meat on the second platter. 
• Season with salt and pepper. 
• Drizzle the meat with the aioli. 
• Mound the arugula in the center of carpaccio. 
• Core and slice the tomatoes 1/2−inch thick. 
• Season both sides with salt and pepper. 
• Place half of the tomatoes around the third platter. 
• Slice the cheese into 1/2−inch slices. 
• Season both sides with salt and pepper. 
• Place the cheese on top of the tomatoes, around the platter. 
• Top the cheese with the remaining tomatoes. 
• Place the basil leaves on top of the tomatoes. 
• Drizzle the entire platter with the olive oil. 
• Arrange the slices of prosciutto over the fourth platter. 
• Using a sharp knife, make a criss−cross cut through the core of each fig. 
• Arrange the figs around the prosciutto. 
• Place the chunks of cheese in a small bowl. 
• Also place the olives in a small bowl. 
• Serve all of the platters and bowls with crusty bread. 
• This recipe yields 6 to 8 servings.