Recipe - Antipasto Misto

3 md Yellow peppers
3 md Red peppers
2 Cloves garlic, chopped
One fourth cup Virgin olive oil
Oregano
Basil
1 md Beefsteak tomato
1 ounce Fresh mozzarella cheese
1 teaspoon Virgin olive oil
Salt and pepper
Three fourths pound Provolone cheese
One half md Honeydew melon
Prosciutto, thinly cut or sliced up

Roast yellow and red peppers (uncut and completely intact) in the oven
until crispy on the outside. Peel completely the outer skin, cut away the
core and slice in thin pieces. Add chopped garlic, olive oil, oregano and
basil. Mix well and serve. Cut tomato into slices. Top each slice with a
slice of mozzarella, lightly salt and top with olive oil. Serve. Cut
provolone into slices and serve. Cut melon into wedges. Wrap wedge of melon
with a slice of prosciutto and serve.
Posted to MCRecipe Digest V1 #323

Recipe by: Italy

From: gtg@phoenixat.com (Glen T Greenman)

Date: Sat, 30 Nov 1996 22:41:17 0500 (EST)