Antipasti Flatbread Squares -

Antipasti Flatbread Squares

Antipasti Flatbread Squares
Courtesy Jason McGraw, Levy Restaurants Executive Chef at Edward Jones Dome


4 oz. Mortadella, sliced
2 oz. Genoa salami, sliced
1 oz. prosciutto, sliced
1 oz. pepperoni, sliced
2 oz. roasted red peppers, julienned
2 oz. sun dried tomato peso
¼ oz. shaved Reggiano cheese
¼ oz. fresh oregano leaves
1 tbps. extra virgin olive oil
1 oz. balsamic glaze
1 dough sheet or pizza dough
2 oz. seasoned oil

To Prepare:
Brush flatbread on both sides with seasoned oil. Place on char grill until golden brown, about three minutes per side.  Brush flatbread with sun dried tomato pesto and top in this order: salami, mortadella, prosciutto, red peppers, pepperoncini and shaved reggiano.

Cut into 32 squares and drizzle with extra virgin olive oil and balsamic glaze. 

Serves 10-12 as an appetizer.

Powered by Frankly