Antipastodimelanzaneeggplantappetizer Recipes
ANTIPASTO DI MELANZANE (EGGPLANT APPETIZER)
Make and share this Antipasto Di Melanzane (Eggplant Appetizer) recipe from Food.com.
Provided by katie in the UP
Categories Spreads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut washed, unpeeled eggplant lengthwise into 1/4 inch slices.
- Cut slices into 2 1/2 inch lengths.
- Place on baking sheet, sprayed with cooking spray and bake for 20 to 30 minutes until eggplant is soft.
- Heat olive oil in frying pan.
- Add peeled and crushed garlic, seeded and chopped tomatoes, tomato paste and water; cook uncovered for 10 minutes or until sauce is thick.
- Add eggplant, salt and pepper to sauce.
- Stir lightly to combine.
- Sprinkle with red chili flakes.
- Spoon onto serving plate; serve warm or cold.
Nutrition Facts : Calories 144.9, Fat 9.6, SaturatedFat 1.4, Sodium 30.3, Carbohydrate 15.2, Fiber 7.5, Sugar 7, Protein 2.9
LAST MINUTE ANTIPASTA PLATTER
Steps:
- Use a separate cutting board for prepping and place a nice wooden board for the display in front of you. Unwrap all the meats and cheeses and lay them out next to your display board.
- Place the baby mozzarella in a small dish and set on 1 corner of the board.
- Roll the prosciutto like a burrito, fold the mortadella in half 2 or 3 times, and wrap the cappicolla into a horn shape and place it creatively on the cutting board. (There is no set way to roll the meats, just go with the way the meat is cut).
- Slice a bit of each cheese, the soppressata, and pepperoni and place on board in between folded meats. Scatter board with artichoke hearts, olives, pepperoncinis, and roasted red peppers.
- To finish, take a few basil leaves sliced chiffonade-style and mix with the minced garlic and olive oil. Drizzle over the entire board. Garnish with whole basil leaves and serve with cucumber slices as an alternative to crackers.
Nutrition Facts : Calories 289 calorie, Fat 24 grams, SaturatedFat 9 grams, Carbohydrate 3 grams
ANTI-PASTO APPETIZERS
I made this for a Christmas party. It was a hit! Even my kids love it and they were excited to be able to help prepare it. I put down 30 minutes of prep time, but it doesn't include 4 hours for marinating.
Provided by Small Town Cook
Categories < 60 Mins
Time 33m
Yield 40 Appetizers
Number Of Ingredients 8
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.
Nutrition Facts : Calories 136, Fat 9.8, SaturatedFat 3.9, Cholesterol 21.3, Sodium 384.5, Carbohydrate 7, Fiber 0.3, Sugar 1.3, Protein 5.3
EGGPLANT (AUBERGINE) ANTIPASTO
A great appetizer created for RSC#7. If you have never tried eggplant before this recipe will win you over! This makes a huge batch, so feel free to half it if you are not feeding a large crowd. Or can also freeze the extras to have on hand for another day.
Provided by Pamela
Categories Spreads
Time 1h
Yield 10 cups
Number Of Ingredients 13
Steps:
- Add all ingredients to a large saucepan and heat over medium heat until mixture bgins to boil.
- Reduce heat and simmer for 15-20 minutes, stirring often.
- Pour into freezer containers or canning jars leaving an inch headspace.
- Cool completely, label, and freeze.
- Defrost overnight before serving.
- Serve this on your favourite crackers or on toasted french bread slices.
- Makes a great gift!
Nutrition Facts : Calories 176.7, Fat 11.5, SaturatedFat 1.6, Cholesterol 5, Sodium 739, Carbohydrate 15.9, Fiber 2.9, Sugar 10.4, Protein 4.4
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