Sweet and Spicy Antipasto

Adapted from Bon Appétit Magazine




1. Preheat oven to 300°. Combine sweet and spicy red peppers, garlic, and ½ cup oil in a medium Dutch oven or other heavy-lidded pot; season with salt and pepper. Cover and cook in oven until peppers and garlic are tender, 60–75 minutes. Transfer to a medium bowl. Let cool, then stir in 3 tbsp. vinegar. Let marinate at room temperature at least 30 minutes.⁠

2. Toss Hungarian wax pepper, green chili pepper, a pinch of salt, and remaining 1 tbsp. vinegar in a medium bowl and let sit at room temperature until peppers are slightly softened, 8–10 minutes.⁠

3. Add mozzarella, salami, fresh oregano leaves, and remaining 1 tbsp. oil to bowl and toss to combine; season with salt and pepper.⁠

4. Transfer roasted sweet pepper mixture to a serving platter and top with salami mixture. Serve with toasted bread.⁠

Pro tip: The sweet pepper mixture can be marinated 1 week ahead. Cover and chill.

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