MEAT AND CHEESE ANTIPASTICKS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 8 servings
Number Of Ingredients 4
Steps:
- For meat and cheese antipasticks, cube Italian sausages or salami and pepperoni into bite size chunks. Cut provolone into bite size chunks. Skewer meat and cheese and arrange on a platter.
ANTIPASTO
This recipe makes a huge amount. I can it and give it away as Christmas gifts. We usually make this as a group project to cut down on prep time and cost. The ingredient amounts may be altered proportionally as needed.
Provided by Karen
Categories Appetizers and Snacks Antipasto Recipes
Time 9h30m
Yield 56
Number Of Ingredients 15
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.
Nutrition Facts : Calories 100.7 calories, Carbohydrate 5.1 g, Cholesterol 1 mg, Fat 8.5 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 167.1 mg, Sugar 1.9 g
CAPRESE ANTIPASTICKS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 8 servings
Number Of Ingredients 5
Steps:
- For caprese sticks, skewer tomatoes and bocconcini bites, placing basil leaves between them. Drizzle these sticks with extra-virgin oil and season with salt and pepper, to your taste.
ANTIPASTICKS
Make and share this Antipasticks recipe from Food.com.
Provided by TheBostonBean
Categories Lunch/Snacks
Time 20m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Skewer tomatoes, basil and cheese.
- Drizzle lightly with oil and add salt and pepper to taste.
Nutrition Facts : Calories 176.6, Fat 12.8, SaturatedFat 7.5, Cholesterol 44.8, Sodium 358.2, Carbohydrate 2.7, Fiber 0.4, Sugar 0.6, Protein 12.8
ANTIPASTO
Antipasto means "before the meal," and this antipasto recipe doesn't disappoint. Serve up this antipasto of cured meats, fresh cheeses, and herbs that will satisfy guests until the next course is ready.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 20
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.
More about "antipasticks recipes"
50 ANTIPASTI | RECIPES, DINNERS AND EASY MEAL IDEAS
From foodnetwork.com
Estimated Reading Time 7 mins
- Marinated Olives Heat 1/2 cup olive oil in a small skillet with 3 smashed garlic cloves, 3 wide strips orange zest, 2 bay leaves and 2 rosemary sprigs, 2 to 3 minutes.
- Marinated Mozzarella Toss 2 cups bocconcini with 1 finely chopped sun-dried tomato plus 2 tablespoons oil from the jar, 1 teaspoon each chopped oregano and parsley, 1/2 teaspoon kosher salt and 1/4 teaspoon red pepper flakes.
- Stuffed Cherry Peppers Make Marinated Mozzarella (No. 2); cut into quarters and wrap a small piece of prosciutto around each. Stuff into jarred cherry peppers (stemmed and seeded).
- Crispy Polenta Bites Slice one 18-ounce tube polenta into 1/2-inch rounds. Working in batches, cook the polenta in a nonstick skillet with olive oil, turning occasionally, until crisp and browned, 15 minutes.
- Roasted Red Peppers Broil 4 red bell peppers on a baking sheet, turning, until charred. Transfer to a bowl, cover and let cool. Peel, quarter and seed the peppers.
- Roasted Red Pepper-Anchovy Crostini Make Roasted Red Peppers (No. 5), adding 1 tablespoon capers and 1 teaspoon chopped oregano with the garlic. Serve on toasted sliced ciabatta; top with anchovies.
- Calabrian Chile Crostini with Sardines Mix 1/2 stick softened butter with 1 tablespoon chopped oil-packed Calabrian chiles. Spread on toasted sliced ciabatta and top with oil-packed sardines.
- White Bean Bruschetta with Shrimp Whisk 1 1/2 tablespoons olive oil with the zest and juice of 1/2 lemon, 1/2 minced anchovy, 1/2 small grated garlic clove and 1/2 teaspoon chopped marjoram; season with salt and pepper.
- Broccoli Rabe Crostini Cook 4 ounces diced pancetta in 1 tablespoon olive oil in a skillet until crisp; drain on paper towels. Add 4 sliced garlic cloves to the drippings; cook 1 minute.
- Chicken Liver Crostini Saute 1 minced shallot in 2 tablespoons olive oil until softened, about 5 minutes. Add 8 ounces chicken livers, 1 tablespoon capers, 1 teaspoon each kosher salt, chopped sage and rosemary and 1/4 teaspoon red pepper flakes.
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