Tuscan Antipasto

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antipasto2 servings

8 ounces kale sprouts (Lollipops) washed and ends trimmed
4 slices pancetta
 plum tomatoes, sliced
 pepperoncini, drained
 roasted red pepper slices, drained
 kalamata olives, drained
 olive oil
 freshly shaved Parmesan cheese
 cracked black pepper


Arrange kale sprouts and next five ingredients on individual serving plates. Drizzle with olive oil and sprinkle with Parmesan cheese and black pepper. Serve with crackers.
Read more at http://www.mrfood.com/Green-Salads/Tuscan-Antipasto#vzGZoroxcfwCXSAO.99


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