Editor's Note: You will definitely look forward to lunchtime when you prepare the elegant and delicious Antipasti Bento! This modern and novel take on the classic antipasti platter features an assortment of marinated vegetables and olives, and definitely won't take long to prepare. This bento box lunch has generous portions of bread, prosciutto wrapped around cantaloupe, and other vegetables, too, which is sure to keep you feeling full all afternoon. Although this easy lunch recipe will look impressive at work or at home on the kitchen table, you can — and should — pack it along for a picnic.
This sophisticated lunch will be the envy of the office break room. It’s easy to assemble and many of the components can be stored for weeks in jars in the refrigerator so this is a menu that can be thrown together when you’re low on perishables. Don’t forget to pack a small fork or spoon so you can dish the antipasti onto the bread!
Make Ahead RecipeYes
Occasional Fresco, Picnic
Recipe CourseAntipasto/mezze, Appetizer
Taste and TextureMeaty, Salty
- Sliced country-style bread
- Olive oil
- ½ clove garlic, peeled
- Assorted small heirloom tomatoes
- Ciliegine (small balls of mozzarella)
- Marinated artichoke hearts
- Jarred roasted red pepper
- Mixed olives
- Two-tier bento box with divider
- 3 square silicone baking cups
- Fork to eat with
Lightly brush the bread with olive oil. Toast in a toaster oven until lightly browned.
Rub the garlic over the oiled side of the bread while still warm. Let the bread cool, and then put into one tier of the bento box.
Cut the cantaloupe into wedges that fit the width of the bento box. Cut a slice of prosciutto lengthwise into 1-inch (2.5 cm) strips. Wrap each slice of cantaloupe with one of the prosciutto strips and place in the bento box next to the bread. Use the divider to keep the bread and the cantaloupe separate.
Slice the tomatoes and the ciliegine into halves. Mix them together and place in one of the silicone cups in the second tier of the bento box.
Drain the marinated artichoke hearts and the olives, arrange in separate silicone cups, and place inside the bento box. Fill the remaining empty spaces with slices of roasted red pepper.
If you don’t have all of these items on hand, substitute items you do have in your fridge. Any kind of olive works well, as do leftover roasted veggies. Add a small container of pesto or tapenade to spread on the bread for extra ﬂavor.
Copyright 2014 Wendy Thorpe Copley