Head to your nearest Italian deli and create your own antipasto masterpiece.
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I made this dish for a salty option at my Christmas Cookie Exchange. I knew that all my guests would be sugar saturated, so when I saw Rouxbe prepare this amazing dish, I knew I had to make it! Because I couldn't get all the ingedients on short notice, my dish consisted of Hot calabrese, prosciutto wrapped cantaloupe, sliced tomatoes, and a mix of olives. I also had mild genoa wrapped around the grilled asparagus. I used the bocconcini sliced with extra tomatoes lighty salted and with a red wine vinegar/garlic vinegrette (My husband couldn't find pesto sauce at the grocery store :) ) It was a hit. Fantastic!!! I loved the presentation on the platter! VERY GOOD, 5 stars and super easy!
I made this with only minor changes (using Rouxbe oven dried tomatoes instead of fresh being one of them). One of my guests insisted on taking a photo of the platter before we could eat it! It was very impressive both in appearance and taste. I prepared and assembled all the ingredients the night before and was very quick to put together. I rate it 100%.