Page 10 - Antipasto1

Bon Appetit! Italian Antipasto Suzanne DeKeyzer James

Antipasto Tropicale Cut each half into 4 wedges and remove the skin
from each wedge and cut again into 8 pieces. For
(Tropical Antipasto) each serving, take 2 sections and cut in half and
1 Cantaloupe or Honeydew Melon arrange onto a small plate. Do this again to create
1 Avocado (Ripe) 4 plates.
1 Pound Lump Crab Meat Squeeze the juice of the lime and place in a food
1 Lime processor. Peel and add the avocado into the food
1 Lemon processor along with a pinch of red pepper, pinch
8 Leaves of Fresh Basil of salt, the basil leaves (retain several basil leaves
Extra Virgin Olive Oil for garnish) and 2 tablespoons of olive oil and
Red Pepper blend until the mixture is smooth and creamy.
Salt to taste Check the crab meat for any unwanted shells or
Start by cleaning the melon. Cut it in half and cartilage. Place about 4 ounces in the center of the
remove all the seeds and unwanted pulp. melon slices.
With a spoon, place dabs of the avocado sauce
decoratively around the plate or place a line
around the outside of the melon, creating a wheel
effect.
Cut the lemon in half and squeeze a small amount
over the crab meat and melon.
With the extra basil leaves, cut into thin strips and
sprinkle over the crab meat.

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