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.
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
Serves 2 (as Main Course) or 4 (as Appetizer)
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.
