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Caprese Antipasto

cooking.nytimes.com
  • 30 minutes
  • Serves 6

INGREDIENTS

2

yellow bell peppers

1 serving

salt and pepper

1 serving

olive oil

1 lb

fresh mozzarella

2 lb

tomatoes

1/2 lb

cherry tomatoes

1 Handful

caperberries

1 Handful

olives

6 slices

prosciutto

1 Handful

basil leaves