Italian Antipasto Sliders
Featuring a homemade roasted red pepper and olive spread and loaded with prosciutto, fresh mozzarella and fresh veggies, these Italian Antipasto Sliders are everything you love about an antipasto course, in a portable hand-held form.
Ingredients
- 1 cup chopped roasted red pepper
- 1 cup pitted black olives
- 2 Tbsp extra virgin olive oil
- 2 tsp balsamic vinegar
- 1 12 roll package of slider buns
- 100gr/3.5 oz sliced prosciutto
- 2 200gr/7oz balls of fresh mozzarella cheese
- 12 2-3 Roma tomatoes
- 1/4 cup chopped fresh basil, packed
- 28gr/1oz arugula
- fine sea salt and freshly ground black pepper
Instructions
- Place the roasted red pepper, black olives, olive oil and balsamic in the bowl of a food processor and pulse until well chopped and combined. Some small pieces of pepper and olive are nice, so stop before the mixture in puréed. Set aside.
- Without detaching the individual rolls, use a bread knife to slice the slider buns in half horizontally. Place the bottom half of the buns on a work surface. Set the top half of the buns aside.
- Cut the prosciutto slices in half, then place the prosciutto slices over the bottom half of the buns. Slice the balls of mozzarella into 6 slices each (12 slices in total). Lay one slice of mozzarella over each bun. Cut the tomatoes into 12 slices, and lay one slice of tomato over each piece of mozzarella. Sprinkle each tomato with salt and freshly ground black pepper, then scatter the chopped basil over the tomato. Top the sliders with the arugula, spreading it out to cover each sandwich evenly.
- Transfer the top pieces of the slider buns to the work surface and spread evenly with the roasted red pepper and olive mixture. Place the top pieces of the buns over top of the arugula to finish the sliders. Use a bread knife to cut the sliders apart and serve immediately.