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
ANTIPASTO DI CASA
This dish will make anyone swoon! Arrange a few modest delicacies in the right way on a plate and you end up with a creation that's more mouthwatering than any of its parts alone. You don't necessarily have to stick to what I've chosen for my platter here, but if you decide to come up with your own collection of goodies, just make sure everything you choose will taste and look great together (pepperoni slices and Kraft singles probably aren't going to win you too many points). If you make all of my suggested recipes as written, you'll have a very ample platter for two. But if you decide to substitute, be sure to make enough of everything so your platter looks nice and full. When you're ready to arrange the platter, place the greens in the middle of the plate and arrange the other foods in small, neat piles around the center.
Provided by Dave Lieberman
Categories appetizer
Time 15m
Yield about 4 servings
Number Of Ingredients 10
Steps:
- Toss mozzarella with olive oil, salt, pepper and basil or rosemary, if using. Place in a mound on a platter.
- Cut the hard cheese into thin, bite-size triangles, add to platter.
- Arrange prosciutto next to cheese.
- Cut pepper into strips, add to platter.
- Add olives to platter.
- Dress arugula with olive oil, balsamic vinegar, salt and pepper. Arrange in the center of the platter and serve.
ANTIPASTO DI RICOTTA: SIMPLE RICOTTA ANTIPASTO
Steps:
- Whisk the ricotta cheese in a mixing bowl until creamy. Then add the pepper and lemon zest. Mix well and plate. Top with more lemon zest and pepper. Drizzle with extra-virgin olive oil.
RUSTIC ANTIPASTO
Provided by Rachael Ray : Food Network
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Preheat a grill pan to high. Brush eggplant slices with oil and place on grill. Season with red pepper flakes, salt and pepper. Grill eggplant 2 to 3 minutes on each side. Arrange sliced grilled eggplant on a platter and top with a splash of red wine vinegar and 1 tablespoon extra-virgin olive oil and chopped fresh parsley.
- Wedge table cheeses and arrange them on your antipasto platter. Arrange sliced drained roasted red peppers next to your eggplant.
- Combine artichokes and mushrooms in a bowl and toss with crushed garlic, lemon, extra-virgin olive oil, parsley, and thyme. Season artichokes and mushrooms with salt and pepper. Set aside.
- Fan out sliced Italian meats on your platter between cheeses and pile your olives at the center of the platter. Prepare the rest of your meal. Just before serving, remove crushed garlic clove from artichokes and mushrooms and transfer the mixture to the antipasto platter.
CANNELLINI BEAN ANTIPASTO WITH SHRIMP: ANTIPASTO DI CANNELLINI
Steps:
- In a large skillet, heat 1 tablespoon olive oil and the garlic over medium-high heat. When the oil is hot but not smoking, add the shrimp and cook, stirring frequently, until they turn pink, about 4 minutes.
- Remove the shrimp from the pan, reserving the garlic and oil. Chop the shrimp into pieces slightly larger than the beans. Toss the shrimp with the beans, adding the reserved oil and garlic.
- In a serving bowl, toss the shrimp and beans with the remaining olive oil and the red onions. Strip the rosemary leaves from the stems and add to the beans. Toss, then add the vinegar and season with salt and pepper. Toss again, before adding the basil. Just before serving, toss the beans once more and adjust seasoning. Add more oil, salt, pepper, and balsamic vinegar, as desired.
ANTIPASTO BAKE
Stuffed with savory meats and cheeses, these hearty antipasto squares would satisfy an entire offensive line! The dish comes together quickly and bakes in under an hour, making it the perfect potluck bring-along. Introducing the all-stars in this ooey gooey appetizer: salami, Swiss, pepperoni, Colby-Monterey Jack, prosciutto and provolone. A crisp topping finishes it off. -Brea Barclay, Green Bay, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Unroll 1 tube of crescent dough into a long rectangle; press perforations to seal. Press onto bottom and up sides of an ungreased 11x7-in. baking dish., Layer meats and cheeses on dough in the order listed. Whisk eggs and seasonings until well blended; pour into dish. Top with roasted pepper., Unroll remaining tube of dough into a long rectangle; press perforations to seal. Place over filling; pinch seams tight. Brush with beaten egg yolk; cover with foil. Bake 30 minutes; remove foil. Bake until golden brown, 15-20 minutes. Let stand 20 minutes.
Nutrition Facts : Calories 229 calories, Fat 15g fat (7g saturated fat), Cholesterol 58mg cholesterol, Sodium 662mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 0 fiber), Protein 11g protein.
HOT ANTIPASTO
My husband's family requests this colorful appetizer dish for our annual Christmas Eve potluck. Everyone loves that there are so many delicious ingredients to nibble on. It's a real crowd-pleaser. -Susan Leighton, Portland, Connecticut
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 28 servings (1/2 cup each).
Number Of Ingredients 12
Steps:
- In a large skillet, cook sausages over medium heat until no longer pink; drain and place in a large bowl. , Stir in the pepperoncini, cherry peppers, beans, mushrooms, artichokes, olives and pepperoni. Transfer to an ungreased 13x9-in. baking dish (dish will be full)., Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese. Bake 4-5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 167 calories, Fat 11g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 845mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.
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