Belgioioso Artichoke Caprese Platter Recipes
ARTICHOKE CAPRESE PLATTER
Provided by Food Network
Time 11m
Yield 6-8 servings
Number Of Ingredients 6
Steps:
- Drain marinated artichoke hearts and set aside, reserving marinade. In small bowl, whisk olive oil, vinegar and reserved marinade. Alternately layer basil leaves, tomatoes, cheese and artichoke hearts on platter. Rewhisk marinade and drizzle to taste over entire platter (use any remaining marinade as salad dressing). Serve immediately. Alternatively, salad can be composed on 6 small individual plates.
- 3 Key Ingredients: Artichoke, Olive Oil, Wine Vinegar
BELGIOIOSO ARTICHOKE CAPRESE PLATTER
Provided by Taste of Home
Categories Appetizers Lunch Side Dishes
Time 15m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Drain the artichokes, reserving 1/2 cup marinade. In a small bowl, whisk vinegar, oil and the reserved marinade. , On a large serving platter, arrange the basil, tomatoes, cheese and artichokes. Drizzle with vinaigrette. If desired, sprinkle with coarsely ground pepper.
Nutrition Facts :
CUCUMBER SALAD BOATS
Scoop out the seeds and fill fresh cucumbers with your favorite salad for a crunchy and refreshing light lunch. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 10m
Number Of Ingredients 0
Steps:
- Halve cucumbers and remove seeds. For muffuletta salad: Combine giardiniera, provolone cheese cubes and chopped salami. For BLT salad: Combine cream cheese, crumbled bacon, shredded lettuce and chopped tomatoes. For country club salad: Combine chicken salad, sliced red grapes and chopped pecans.
Nutrition Facts :
CAPRESE SANDWICH
This caprese sandwich is a staple in my family. We make it several times a month when things are hectic and we need a fast, fresh and healthy dinner-it's always a hit! -Stacey Johnson, Tacoma, Washington
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Spread mayonnaise on 1 side of each slice of toast. Top half the toast slices with tomatoes, salt and pepper. Add onion, mozzarella and basil; top with remaining bread slices.
Nutrition Facts : Calories 463 calories, Fat 29g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 753mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein.
ARTICHOKE CAPRESE PLATTER
I dressed up the classic Italian trio of mozzarella, tomatoes and basil with marinated artichokes. It looks so yummy on a pretty platter set out on a buffet. Using fresh mozzarella is the key to its great taste. -Margaret Wilson, San Bernardino, California
Provided by Taste of Home
Categories Appetizers Lunch Side Dishes
Time 15m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Drain the artichokes, reserving 1/2 cup marinade. In a small bowl, whisk vinegar, oil and the reserved marinade. , On a large serving platter, arrange the artichokes, tomatoes, mozzarella cheese and basil. Drizzle with vinaigrette. If desired, sprinkle with coarsely ground pepper.
Nutrition Facts : Calories 192 calories, Fat 16g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 179mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
PESTO BRUSCHETTA
My daughter came up with this recipe and I'm asked for a copy of it every time I make it. It's easy to switch up the flavor by using different types of pesto. -Shirley Dickstein, Parma, Idaho
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 29 appetizers.
Number Of Ingredients 4
Steps:
- Arrange bread slices on an ungreased baking sheet. Spread with pesto; top with tomatoes and cheese. Broil 4 in. from the heat for 3-5 minutes or until edges are lightly browned.
Nutrition Facts : Calories 93 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 196mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
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