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Antipasta Platter Ingredients

1 Small Japanese eggplant; sliced thin lengthwise 2 Small Carrots; peeled, and sliced into thin strips with a vegetable peeler 1 Medium Roasted red pepper; peeled, seeded, and cut into thin strips 1 Medium Roasted green bell pepper; peeled, seeded, and cut into thin strips 1 Medium Roasted yellow bell pepper; peeled, seeded, and cut into thin strips Drizzle of olive oil Drizzle of aged balsamic vinegar Salt; to taste Freshly−ground black pepper; to taste 2 Pieces Beef fillet −; (4 oz ea) 1/2 Cup Aioli 1 Cup Baby arugula 2 Ripe beefsteak tomatoes 1 Pound Buffalo Mozzarella cheese 12 Fresh basil leaves 1 Pound Prosciutto di Parma ham; thinly sliced 12 Fresh figs 1/2 Pound Parmigiano−Reggiano cheese; cut into chunks 2 Cup Assorted Italian olives

• Preheat the grill. In a mixing bowl, toss the eggplant and carrots with olive oil. Season with salt and pepper.
• Grill the vegetables in batches for about 1 minute on each side. Remove from the grill.
• On a platter, arrange the grilled eggplant, carrots, and peppers on one side. Drizzle with the olive oil and balsamic vinegar.
• Place each fillet between two sheets of plastic wrap.
• Using a meat mallet, pound the meat very thinly. Place the meat on the second platter. Season with salt and pepper. Drizzle the meat with the aioli.
• Mound the arugula in the center of carpaccio. Core and slice the tomatoes 1/2−inch thick. Season both sides with salt and pepper. Place half of the tomatoes around the third platter.
• Slice the cheese into 1/2−inch slices. Season both sides with salt and pepper. Place the cheese on top of the tomatoes, around the platter.
• Top the cheese with the remaining tomatoes. Place the basil leaves on top of the tomatoes.
• Drizzle the entire platter with the olive oil.
• Arrange the slices of prosciutto over the fourth platter.
• Using a sharp knife, make a criss−cross cut through the core of each fig. Arrange the figs around the prosciutto.
• Place the chunks of cheese in a small bowl. Also place the olives in a small bowl. Serve all of the platters and bowls with crusty bread.
• This recipe yields 6 to 8 servings.

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