Antipasto with Prosciutto, Pepperonici, Tomato, Mozzarella and Roasted Peppers

Billy Goats? You there? Watch me demolish this one, baby! Any technologies in the works yet on how to make lab grown Prosciutto? Pepperoncini? You twerp... 

This said, I have to admit that my somewhat dubious semi-vegetarian standards will only allow the meat parts of this feast to have come from beasties that have spent their natural lives frolicking around in farmyard mud. Nothing factory tortured passes this gullet! Anything that lived naturally however, is fair game!

INGREDIENTS

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Roma tomatoes, chopped Basil leaves, chiffonade ½ teaspoon lemon juice Salt and pepper Calabrian chilies Fresh mozzarella pearls Pesto Radicchio leaves Marinated artichokes	Black olives Roasted peppers Pepperonici Cherry tomatoes Parmigiano Regiano, broken into chunks Provolone, sliced into wedges 1 package (12 ounces) prosciutto Breadsticks or Grissini 1 demi baguette, toasted and sliced

INSTRUCTIONS

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Prep a tomato salad by mixing together the tomatoes, basil, lemon juice, salt and pepper in a bowl. Place Calabrian chilies and mozzarella pearls in individual bowls. Spoon pesto over the mozzarella. Pile the remaining vegetables, cheese and prosciutto on a large platter, reserving a few pieces of prosciutto to wrap around the breadsticks. Serve with toasted bread and additional breadsticks.

Shamelessly filched from: 

https://parmacrown.com/recipe/italian-antipasti-with-prosciutto-di-parma/

Thank you ParmaCrown! :-)

Images: Unsplash and Freepik.