Caprese Antipasto Recipe (2024)

Please, NEVER. NEVER rinse roasted peppers - you will lose lots of flavor if you do. After roasting cover or place in a paper bag to steam for half hour, then lay them on some paper towels, or on a plate, pull out the stem and seeds, wipe away the char (some remaining flecks enhance look and flavor), then cut into strips.

Took the parts along on a spa-get-away double birthday celebration. Substituted varieties of olives for the capers. Included fresh crusty bread. Was fantastic w/ white wine

Super dinner for hot evening with some good French bread and wine. Added some Peppadew peppers, cucumbers and Spanish Chorizo. This is a summer go-to recipe. Used prosciutto piccolo rather than prosciutto de Parma because it is a lot less fatty.

This looks like a great recipe! After charring the bell peppers place them in a bowl and cover with a plate or foil for about half an hour. The skins will separate from the flesh and can be easily removed under running water. Then separate to remove the seeds. Very fast.

A quick trip to Trader Joe's and I had an appetizer or first course. No cooking required and very attractive. I found everything I needed and added grilled artichokes, an avocado and a crusty loaf.

A caprese salad is my summer go-to dish at home or to share with book club or my women's group. A couple additions I use, that draw compliments: Sprinkle liberally with cold rice vinegar to lightly marinate, then sprinkle a bit more just before serving. Also, herbes de provence can be used in lieu of basil leaves. (To make this vegetarian, I delete the prosiutto.)

This is a "can't miss" recipe. As long as you get the tomatoes, basil, and roasted peppers, it's a winner. In addition to the ingredients listed, I added a few marinated artichokes and drizzled it with a balsamic reduction. It makes a great appetizer or a side for a light summer meal. It is an impressive presentation for a party or happy hour. Highly recommended!

Outstandingly easy and delicious! Being in So Calif, all sorts of colorful and delicious tomatoes were available! Great dish to make ahead and NO COOKING over a hot stove!!!!! Drizzled balsamic syrup over top!

I've made this several times using jarred roasted peppers - it makes this simple but delicious recipe even easier. Wonderful with warm or toasted crusty bread.

This is a must starter for all holiday meals. Roasting peppers makes the house smell wonderful. I also add salami, dry sweet sausage and sharp provolone. It is so satisfying that whatever follows is anticlimactic.

Before slicing the peppers in half. make a small incision while holding over a bowl to capture all the wonderful juice inside.

This made a really nice late summer meal. Added some thin slices of soppressata and capocolla to add a little heft. Served it with a terrific rustic olive bread and some marinated mushrooms that we had in the fridge. Be patient when roasting the peppers -- it will take a bit of time to get a nice all over char and the char is key to getting the best flavor out of the fruit.

Turn on the grill for the red peppers and throw on some peaches, too. Peaches + prosciutto = YUM!

This was delicious! Made as written, then the next day assembled the leftovers with chunks of torn baguette in a bowl to make a bread salad. I can’t decide which I liked better!

You can add an avocado and drizzle everything with Ume Plum Vinegar. So delicious.

Made this as an appetizer for a big family gathering and it was a huge hit. Couldn't find caperberries so I left them out. Drizzled with a slightly sweet balsamic & glaze. Yum. The peppers, prosciutto and especially the olives were nice additions that elevated the usual caprese. Yum.

This is a stupid recipe. Caprese (the real thing) is a perfect dish. Why gum it up with all this other crap. If you want to add roasted peppers use big slabs - the same size as the tomatoes and alternate with the tomatoes so it pepper, tomato, mozzarella, and repeat. Why mess with perfection. It feels like I’m at that restaurant in Milwaukee where the chef made a classic French dish only to ruin it with his personal flourish.

Easy and satisfying

In the fall, when the peppers are thick and at their best I love to roast and freeze them just in their own juices. Whenever the peppers are not thick and ripe, my go to Trader Joe’s own brand roasted red peppers, by far the tastiest I’ve had, including several brands from Italy. This combination of antipasti is perfection to me. And I agree with the addition of salamis and marinated mushrooms.

This is a Fantastic and easy make ahead (that day) salad. I just use the jarred roasted red peppers and they taste great with this.

Made this for a dinner party and it was an absolute hit!

How about caprese pranzo (dinner)? For 2, sorta followed the recipe. One giant tomato + 8 oz colorful cherry tomatoes + mozzarella balls. Jarred, roasted red bell peppers. 2T capers. 3T black olives. 2/3 can white beans. About 8 thin slices of prosciutto and a few fewer of soppressata. Coupla handfuls of fresh spinach. Served on dinner plates, sliced tomatoes on the spinach, rolled meats opposite, tossed the rest with some dressing and sprinkled across the plate. Sliced fresh mint scattered over

What a treat with my homegrown tomatoes & lemon basil leaves! Platter wasn't big enough for the cherry tomatoes, forgot the capers and added a couple more slices of prosciutto. Charring the peppers over gas stove worked well but make sure ALL surfaces of the peppers are charred - then steam in a paper bag as recommended. Dinner guests swooned in delight - thanks!

Great recipe! Agree with another comment, that a splash of balsamic would brighten the whole thing up.

Vine-ripened summer tomatoes are the key. And good quality olive oil is the secret ingredient. We substituted roasted anaheims for the bell peppers as they are our go-to peppers and they were wonderful.

Consider substituting Anaheim peppers for the bell peppers. More flavor, and minimal heat. Our go-to for roasted peppers in the late summer.

To roast red peppers, I lay them on a sheet of tin foil and broil in oven. When the skin blackens, I remove and crimp up the foil so no steam escapes. After 5 minutes, open foil and skin comes off easily with a piece of paper towel.

Excellent summer meal with a side of crusty bread and some really good wine!

After roasting put on plate and cover to steam for half hour, then lay them on some paper towels, skin will come off, pull out the stem and seeds, wipe away the char (some remaining flecks enhance look and flavor), then cut into strips.

Perfect late summer meal. We always have these ingredients on hand!