Antipasto

This was really special. I usually do not like antipasto but I could not resist it from the photo in Food Network Magazine. It was so easy!

Antipasto with Prosciutto and Pickled Vegetables
Adapted from Anne Burrell, Food Network Magazine

1/2 pound mushrooms, stems removed, caps sliced thin
1/2 small red onion, sliced thin
1/4 head cauliflower, sliced thin
3 sprigs thyme, leaves picked
Pinch of red pepper flakes
1/4 cup red wine vinegar
Kosher salt
1 cup coarsely grated parmigiano-reggiano cheese
1/2 pound prosciutto, sliced thin
2 cups baby arugula
Extra-virgin olive oil

Combine the mushrooms, onion, cauliflower, thyme, red pepper flakes, vinegar and salt to taste in a bowl. Toss well to combine, cover and let sit outside of the fridge for at least an hour, stirring once or twice.

Preheat the oven to 375 degrees F. On a large baking sheet lined with a silicone mat or parchment paper, make 4 flat circles of parmigiano-reggiano. Bake 8 to 9 minutes, or until the cheese looks golden and lacy. Remove the cheese rounds from the oven and let cool on the baking sheet for 1 to 2 minutes, then loosen them with a spatula. Let cool completely.

Divide the prosciutto among 4 plates. Toss the mushroom mixture (with some but not all the liquid) with the arugula and a drizzle of oil. Arrange a pile of the veggie mix on top of the prosciutto on each plate. You may need to add salt and pepper. Crumble the parmigiano disks on top.