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    Pastrami & Roasted Vegetable Antipasto


    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.


    • 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


    • 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.