Sweet Pepper Antipasto Salad
4oz Salame Toscano
1 jar Delallo roasted red and yellow peppers, juices reserved, torn into strips
1/2c sweet drop peppers
1 sweet long frying pepper, thinly sliced widthwise
2 frying peppers, thinly sliced widthwise
3 mini sweet peppers, thinly sliced widthwise
2 scallions, green parts only, sliced on the bias
1 head of garlic
1/2c olive oil
1c green frescatrano olives, halved on the bias
1.5c Bocconcini, halved
Salt + Pepper to taste
Preheat the oven to 400*. Halve the head of garlic to expose the tops of each clove. Remove one larger clove to thinly slice, then place the rest of the head over foil, drizzle with olive oil, wrap it into a pouch and roast for 1 hour. Squeeze the soft roasted garlic into 1/2c of olive oil and let it flavor the oil for at least 1 hour (this can all be done 1 day ahead).
For the dressing, whisk the reserved roasted pepper juices with the juice of one lemon, 1/4c of the roasted garlic olive oil, salt, and pepper.
To assemble, place some of the salami toscano flat on your serving dish, while bunching other slices up into little mountains (it helps to buttress these with pepper slices so they stay). Tear ribbons of prosciutto and gather those into small nests to place evenly around your platter as well. Layer the roasted pepper strips overtop the cured meats, then both sweet and frying pepper slices over that. Evenly distributed the bocconcini, pepperoncini, and olives throughout the crevices. Sprinkle with sweet drops, olives, scallions, raw garlic slices, oregano and basil atop the peppers. Finish with shavings of the ricotta salata using a vegetable peeler and drizzle with dressing. This is a recipe that benefits from being given the time to meld so feel free to do it a few hours ahead of time, just don’t add the basil and oregano until service so they don’t wilt! Serve with crusty bread to sop up the remaining juices or dip into the leftover roasted garlic oil.