Antipasticks Recipes

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MEAT AND CHEESE ANTIPASTICKS

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 8 servings

Number Of Ingredients 4



Meat and Cheese Antipasticks image

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.

2 pounds Italian "pick-up" sausages such as mini-sopressata, abruzzese, calabrese sticks, see cook's note, or 1 pound chunk Genoa salami cubed into 16 pieces and 1 pound slicing pepperoni, cut into 16 pieces
1 1/2 pounds provolone, cut into 16 chunks
16 pepperoncini, jarred or from bulk bin
1 package 8-inch bamboo skewers

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



Antipasto image

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

4 cups chopped cauliflower
4 cups pearl onions
2 cups chopped red bell peppers
2 cups chopped green bell peppers
2 cups chopped celery
2 cucumbers - peeled, seeded and chopped
2 cups carrots, chopped
2 cups vegetable oil
2 cups distilled white vinegar
1 (6 ounce) can tomato paste
1 tablespoon pickling spice, wrapped in cheesecloth
1 cup black olives
1 cup pitted green olives
4 cups canned mushrooms
1 ½ (5 ounce) cans tuna, drained and flaked

CAPRESE ANTIPASTICKS

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 8 servings

Number Of Ingredients 5



Caprese Antipasticks image

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.

1 pint cherry or grape tomatoes
Two 1-pound tubs bocconcini (small balls of fresh mozzarella), drained
24 leaves fresh basil
Extra-virgin olive oil, for drizzling
Salt and pepper

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



Antipasticks image

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

wooden skewer (8 inch)
1 pint grape tomatoes
20 small bocconcini, balls (fresh mozzarella)
24 fresh basil leaves
good quality olive oil, to drizzle
salt and pepper (optional)

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



Antipasto image

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.

1 pound bocconcini (small balls of fresh mozzarella cheese)
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper
1 cup roasted red peppers, drained
1 small clove garlic, thinly sliced
2 large heads radicchio di Treviso, separated into leaves
8 fresh figs, halved lengthwise
2 cups artichoke hearts, drained and quartered
1 pound Pecorino cheese, cubed
1 pound provolone cheese, cubed
3/4 pound air-dried sopressata, thinly sliced
3/4 pound refrigerator-dried sopressata, thinly sliced
1 1/2 cups pepperoncini, drained
1 1/2 cups mixed olives, drained
1 1/2 cups peppadew peppers
3/4 pounds salami, thinly sliced
3/4 pounds prosciutto, very thinly sliced
Breadsticks, for serving

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