Nations Best® Recipes
Pastrami & Roasted Vegetable Antipasto
2
Love antipasto salads? Nations Best® First Cut Pastrami can easily and deliciously substitute for prosciutto, draped alongside marinated mushrooms and vegetables, pitted olives, melon slices, hard cheese and roasted vegetables.
Meat Suggestions
Ingredients
- 2 Tbsp olive oil
- 2 Tbsp pesto
- 10 asparagus spears
- 1 each green, red and yellow pepper, cored, seeded and halved
- Coarse salt & freshly-ground black pepper, to taste
- 6 jarred artichoke hearts, halved
- 6 sun-dried tomatoes
- 10 black olives, pickled
- 2 Tbsp fresh lemon juice
- 12 thin slices Nations Best® First Cut Pastrami
- 1 Tbsp coarsely-chopped flat-leaf parsley, for garnish
- Toasted peasant bread, for serving
Directions
- Preheat the broiler.
- Combine 1 TBSP of the olive oil with the pesto in a large shallow bowl. Toss with the asparagus and bell peppers to coat. Season with salt and pepper.
- Broil the asparagus and peppers, 5 inches from the heat source, until softened and slightly charred, about 15 minutes. Cool.
- Arrange the asparagus, peppers, artichoke hearts, sun-dried tomatoes and olives on a serving platter.
- Drizzle with the remaining olive oil and lemon juice.
- Drape Nations Best® pastrami slices over the vegetables and sprinkle with the parsley. Serve with toasted peasant bread.
Can serve 2 as a main course or 4 as an appetizer.