Italian Antipasto Platter
Arugula and radicchio are often part of the mixture called mesclun or gourmet greens. In addition to being less expensive, mesclun comes already washed and ready to use.
4 oz mozzarella cheese
4 oz thinly sliced prosciutto
6 oz solid pack tuna
6 oz marinated artichoke hearts
4 oz boiled shrimp
2 roasted red bell peppers
8 green olives
8 cherry tomatoes
4 leaves of arugula and radicchio
2 oz pepperoni, sliced
4 bread sticks
1 garlic salt and pepper
Cut the mozzarella into medium cubes. Cut each prosciutto slice into halves or thirds; roll up.
Drain tuna and artichoke hearts. Break up tuna with a fork or cut into chunks with a sharp knife. Peel shrimp.
Cut roasted peppers into strips. Rinse olives and tomatoes; pat dry. Line serving platter with arugula. Place radicchio leaves in the center of the platter.
Arrange mozzarella, prosciutto, pepperoni, artichokes, shrimp, tuna, peppers, olives, tomatoes and bread sticks on platter. Season with garlic salt and pepper.
If boiling the shrimp yourself, look for the pre-cleaned and deveined variety available at many fish counters.