Summertime Strawberry Antipasto

Summertime Strawberry Antipasto

Yield: 6 appetizer or 4 luncheon serving


3 tablespoons olive oil
3 tablespoons water
3 tablespoons red wine vinegar
2 tablespoons chopped fresh mint, or 2 teaspoons dried mint, crumbled
2 teaspoons Dijon-style mustard
2 teaspoons honey
1 clove garlic, minced
1/4 teaspoon each salt and pepper
1 pint basket fresh California strawberries
Half of 1 small cantaloupe, peeled, seeded and cut into thin wedges
1 cup red and/or green seedless grapes
2 nectarines and/or plums, pitted and cut into wedges
1/4 pound Asiago or Parmesan cheese, cut into thin slices
1/4 pound very thinly sliced prosciutto or ham


To make vinaigrette, in bowl whisk oil, water, vinegar, mint, mustard, honey, garlic, salt and pepper. To serve antipasto, arrange remaining ingredients, dividing equally, on individual serving plates (or arrange on platter). Spoon vinaigrette over antipasto. Serve immediately.


Per appetizer serving: 249 calories; 13 g protein; 15 g fat; 18 g carbohydrate; 26 mg cholesterol; 787 ng sodium

Thanks to the California Strawberry Commission for this great recipe.

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