Antipasti platter

Antipasti platter

Portions: 4
Prep time: 15-20 minutes


  • 125 g burrata cheese
  • 2 red peppers, quartered
  • 1 red onion, quartered
  • 1 zucchini, sliced
  • 250 ml (1 cup) arugula
  • 80 g pancetta, sliced
  • 80 g prosciutto, sliced
  • 2 figs, halved
  • A few bunches of grapes
  • 30 ml (2 tbsp.) La belle Excuse French shallot confit in raspberry balsamic
  • 200 g small bocconcini cheese
  • A few slices of bread
  • A few crackers or rusk



  1. In a bowl, combine olive oil, balsamic vinegar, honey and chili flakes. Season with salt.
  2. Place peppers, onions and zucchini in a bowl. Add 2 tbsp vinaigrette. Mix well.
  3. In a frying pan, over high heat, add a drizzle of olive oil. Add peppers and cook for 3-4 minutes on each side. Remove and place in a bowl, covered, to continue cooking with steam.
  4. In the same pan, add the zucchinis and onions. Cook for 2-3 minutes on each side.
  5. In a bowl, toss the bocconcini with 2 tablespoons of the vinaigrette.
  6. In a bowl, toss arugula with 1 tbsp. of the dressing.
  7. Assemble tray with all ingredients.