Charcuterie In a Bowl

Charcuterie In a Bowl

David Venable

Prep Time: 15 minutes

Serves: 2

Ingredients

  • 2 cups baby arugula
  • 1 endive (separated into 8 leaves)
  • 4 tsp olive tapenade
  • 1/2 cup marinated mozzarella balls (about 8 cut in half)
  • 4 prosciutto slices (sliced in half)
  • 1/2 cup cherry tomatoes (cut in half)
  • 1/2 cup Juanita picante peppers (about 4 cut in quarters)
  • 1/2 cup pepperoncini peppers (about 8)
  • 10 small salami slices
  • 4 parmesan crisps
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp balsamic glaze

Preparation

Divide the arugula into 2 salad bowls. Lay out 4 endive leaves in each bowl forming a cross. Place the cut mozzarella balls in the endive leaves, two per leaf.

Top the mozzarella in each endive leaf with a 1/2 tsp of olive tapenade. Place a half a piece of prosciutto on top of the endive leaf.

Sprinkle the cherry tomatoes, picante peppers, and pepperoncini around the bowl.

Fold the salami slices in half and arrange down the middle of the bowl (5 in each bowl).

Place two parmesan crisps in each bowl. Drizzle each bowl with one Tbsp of olive oil and one Tbsp of balsamic glaze, and serve.

Cook's Notes

Arugula can be substituted with any greens, like romaine or spring mix.

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