Anti Pasto Appetizers Recipes

Steps:

• Cook tortellini according to directions on package. Drain well and cool completely.
• Place tortellini and olives in bowl. Pour in dressing and mix. Marinate at least 4 hours (the longer it marinates, the stronger the flavor).
• Drain tortellini and olives well.
• Cut salami into quarters.
• Cut pepperoni in half.
• Cut 40 small chunks of cheese
• On a toothpick put: 1 olive, 1 salami, 1 tortellini, 1 pepperoni, and one chunk cheese.
• Repeat process until all is used up.
• Refrigerate until ready to use.

Steps:

• Place the sliced mozzarella on a serving platter, sprinkle the slices with the olive oil and cracked pepper. Artfully arrange the salami, Peppadews, cucumber slices, artichoke hearts, tomatoes, olives and Bruschetta around the platter and decorate with stems of basil leaves.
• Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.

Steps:

• On 12 wooden 6-in. skewers, alternately thread tomatoes, mozzarella, folded salami slices and olives. Refrigerate until serving. If desired, drizzle skewers with vinaigrette to serve.

Steps:

• In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight.
• In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.
• In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes.
• Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp.
• Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate.

Steps:

• In a medium bowl, combine bocconcini, olive oil, parsley, and red-pepper flakes. Season with salt and pepper; stir to combine. Set aside. In a medium bowl, combine roasted red peppers and garlic; set aside.
• Line a large platter with radicchio leaves. Arrange ingredients, with the exception of the breadsticks, on a platter in a decorative pattern. Serve with breadsticks.

Steps:

• Combine cheese, artichokes and dressing. Refrigerate 30 min. to marinate.
• Drain cheese and artichokes; discard marinade. Thread 1 each tomato, artichoke quarter, pepperoni slice and cheese cube onto each of 16 small wooden skewers.
• Arrange on platter. Serve with crackers.