Antipastobread Recipes

Steps:

• Cut bread in half lengthwise, then in half widthwise. Place cut side up in a foil-lined 15x10x1-in. baking pan. Brush with 2 tablespoons oil. Bake at 450° for 5-8 minutes or until lightly browned., Meanwhile, in a small skillet, saute the carrot, green pepper, celery, onion and garlic in remaining oil for 5 minutes or until tender., Spread pesto over bread. Top with salami, tomatoes, carrot mixture and olives. Sprinkle with cheese. Bake for 8-10 minutes or until cheese is melted. Cut each piece of bread in half to serve.

Steps:

• Position a rack in the center of the oven and heat to 400 degrees F. Line a rimmed baking sheet with parchment.
• Cut the block of cheese in half lengthwise and position end to end, so that the cheese forms a long rectangle. Center the cheese rectangle on the top of the bread so there is a small border of bread around it. Using the point of a chef's knife and a back and forth sawing motion, cut into the crust following an outline 1/2 inch larger than the cheese on all sides; be careful not to cut all the way through to the bottom of the bread. Remove the cut crust and some of the loaf's interior, leaving the bottom crust and the bread on the sides intact (set aside the extra bread for breadcrumbs or another use). The cheese should fit in the cavity with about a 1/2-inch space around it and it should be about flush with the top of the bread. If not, cut and trim the cheese so it fits.
• Line the bread bowl with the prosciutto so that the meat completely covers the bottom and sides (this will stop the melted cheese from leaking as it bakes). Drape the cured meats along the sides of the cutout so that they hang over the edges of the loaf.
• Sprinkle half of the giardiniera and olives over the prosciutto. Top with the cheese blocks. Sprinkle the remaining giardiniera and olives over the top and sides of the cheese. Brush any exposed bread with oil. Transfer to the prepared baking sheet, cover with foil and bake until the cheese is completely melted and beginning to drip down the sides, 45 to 50 minutes.
• Let sit covered for 10 minutes before cutting into thick slices.

Steps:

• Preheat oven to 350°. In a small bowl, toss olives, artichokes, tomatoes, 2 tablespoons Parmesan cheese, 2 tablespoons oil and basil until combined., On a lightly floured surface, carefully unroll French loaf dough; roll into a 15x10-in. rectangle. Transfer to a greased 15x10x1-in. baking pan. Layer prosciutto, provolone cheese and red peppers lengthwise down center third of rectangle. Top with olive mixture., On each long side, cut 10 strips about 3-1/2 in. into the center. , Starting at one end, fold alternating strips at an angle across filling, pinching ends to seal. Brush with remaining oil and sprinkle with remaining Parmesan cheese., Bake 30-35 minutes or until golden brown. Let stand 10 minutes before cutting. Serve warm.

Steps:

• Combine lettuce, salami, chopped hot pickled vegetables, olives, red peppers and artichoke hearts. Drizzle vinegar and oil over the salad. Toss salad and season with salt and pepper, to your taste.

Steps:

• 8 (8,10 or 12-inch) bamboo party skewers
• Serving suggestions: green and black olives, herb flavored potato chips
• * Giardiniera is a Italian pickled salad of cauliflower, hot peppers and carrot found in International Foods aisle of market
• Cut the top off of a large round or oval bread and hollow it out leaving a half inch rim and bottom to your bread. The loaf should resemble a bowl or deep pie shell.
• Pulse the giardiniera in a food processor into a coarse relish. Spread and press relish into the bottom of your bread shell in an even layer. Top relish with a layer of provolone slices, red pepper pieces, and artichoke hearts. Press ingredients down as you work to make room in your shell for as much antipasto as possible.
• Combine mixed greens, parsley, and basil in a bowl. Add a thin layer of greens on top of artichokes, and drizzle with oil. Layer in meats and remaining cheese. Top with a few more greens, onion and tomato slices, and another drizzle of oil. Season the top of filled shell with salt and pepper. Bag up remaining unused greens and herbs for tomorrow night's salad.
• Replace top of bread and wrap your GIANT, drip-less antipasto stuffed pie for travel.
• When you are ready to serve, spear hot or sweet cherry peppers on 10 or 12-inch bamboo skewers and space eight skewers equidistant around the bread. Cut bread into wedges, like a pie, and serve with olives and fancy potato chips.
• Note: to roast peppers, split each red bell pepper down the center and gut them by scooping out seeds with a tug using your cupped hand. Place peppers skin-side-up under broiler preheated to high. Leave oven door ajar for steam to escape and blacken peppers entirely. Place charred peppers into a paper bag and roll the bag up tightly. Let stand 5 minutes until peppers are cool enough to handle and peel off charred skins.

Steps:

• Preheat oven to 350.
• In a 9 x 13 ungreased baking pan, unroll one package of crescent rolls, sealing perforations and press dough to edges of pan.
• Top the crescent roll dough with the ham, swiss, salami, provolone and the pepperoni.
• Slice the roasted peppers into strips, and lay them on top of the pepperoni layer.
• Beat 2 eggs with the Parmesan cheese, and pour over the roasted peppers.
• Top with the second package of crescent rolls, again sealing the perforations as best as you can and pressing dough to the edges of the pan.
• Beat the last egg and spread on top of the dough.
• Cover with foil and bake for 30 minutes.
• Remove foil and bake until golden brown, 10-15 minutes more.
• Let sit at least 10 minutes before cutting into 2 inch squares.
• Serve warm.

Steps:

• Cut the top off a loaf of crusty bread. Hollow out the inside of the bread.
• Mix chopped sun-dried tomatoes, chopped olives and store bought or homemade pesto sauce. Spread the mixture evenly across the bottom of the hollowed out bread. Layer the cheese into the loaf. Layer the roasted red peppers on top of the cheese. Coarsely chop the drained artichoke hearts and add them in a layer over the red peppers. Sprinkle in the chopped hot pickled vegetables and drizzle some extra-virgin olive oil on top. Replace the top, cut the stuffed loaf into pieces and serve.

Steps:

• Cut baguette lengthwise in half. Remove soft insides from both bread halves. (Reserve removed bread for another use.)
• Mix cream cheese spread and pesto; spread onto insides of bread shells. Fill with tomatoes, artichokes, Parmesan and spinach.
• Reassemble baguette; wrap tightly in plastic wrap. Refrigerate 1 hour.

Steps:

• Core and seed peppers and cut lengthwise into 1/4" strips.
• Heat oil in large skillet, add peppers, and saute over medium heat til just tender.
• Drain on papertowels.
• Line baking sheets with foil.
• On lightly floured surface, roll out one loaf bread dough into a 14" x 8" rectangle.
• (Dough shrinks, so let it relax and re-roll til it stays in shape.).
• Brush dough with beaten egg.
• Using half of the cheese and half of the salami, layer on cheese first, then salami, leaving a slight edge of dough all the way around.
• Sprinkle with half of the black olives.
• Place half of the peppers down along long edge, not all over.
• Sprinkle whole top lightly with oregano.
• Stretch long edge over the peppers, and continue rolling securely, jellyroll-style.
• Pinch/seal edge and ends.
• Place bread diagonally on baking sheet.
• Repeat all with second loaf.
• Cover loaves loosely with a lightly damp cloth towel and let rise in warm place for 30-45 minutes.
• Heat oven to 350.
• Brush loaves with egg.
• Make 6-7 slashes on top of each loaf.
• Sprinkle with poppy seeds.
• Bake 25-30 minutes.
• Serve warm or cold.

Steps:

• Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
• Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.
• Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and 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:

• 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.

Steps:

• Mix first 5 ingredients in large pot. Boil 5 minutes.
• Add next 4 ingredients, boil 10 minutes.
• Add balance of ingredients. Try not to break up shrimp and tuna too much. Bring to just boiling.
• Process in a hot water bath for 15 minutes.
• Note: *Drain everything except olives and pickled onion juice. Biffy and Frank's flub (taste great.) Omit vinegar.
• Optional - small amount of brown sugar, HP sauce, chopped garlic, hot pepper sauce (dried or fresh) WE NEVER USE THESE.
• Something sure has changed with Recipe Zaar! When trying to put the ingredients in it was a big pain in the butt for the sizes. I've converted the grams to ounces but I didn't have everything in my cupboard to actually look at so I guessed. But most cans come pretty standard, and the "Frozen Shrimp" is a large bag -- it wouldn't let me put just "large.".

Steps:

• Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 crushed oregano and desired amount of Italian-style salad dressing. Layer with cooked ham and Provolone cheese.
• Layer Provolone cheese with another 1/3 of the lettuce leaves, 1/3 garlic powder, 1/3 crushed oregano, desired amount of Italian-style salad dressing, Genoa salami and Capacola sausage.
• Repeat layering with remaining lettuce, garlic powder, crushed oregano, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef.
• Layer with mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives. Sprinkle with more Italian-style salad dressing, as desired.
• Top with Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Cover and chill in the refrigerator until serving.

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.