ANTIPASTO PLATTER
Provided by Ina Garten
Categories appetizer
Time 25m
Yield 12 to 24 servings
Number Of Ingredients 14
Steps:
- Place the sliced mozzarella on a serving platter, sprinkle the slices with the olive oil and cracked pepper. Artfully arrange the salami, Peppadews, cucumber slices, artichoke hearts, tomatoes, olives and Bruschetta around the platter and decorate with stems of basil leaves.
- Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.
ANTIPASTO PLATTER WITH GRILLED VEGETABLES
Provided by Robert Irvine : Food Network
Categories appetizer
Time 55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Prepare the artichokes: Fill a saucepan with water; squeeze in the lemon juice. Add the squeezed lemon halves to the water and season with salt.
- Cut off and discard the top one-quarter of each artichoke with a serrated knife. Snap off the tough outer leaves. Peel the stem and base with a paring knife. Halve the artichokes lengthwise and drop into the saucepan. Cover and bring to a boil, then uncover, reduce the heat and simmer 5 minutes. Remove from the heat and let the artichokes sit in the hot liquid until just tender, 5 to 10 minutes; drain.
- Whisk the olive oil, both vinegars, the sugar, herbs, garlic and tomato juice in a bowl. Put the artichokes and bell peppers in another bowl; drizzle with the vinegar mixture and let marinate 10 to 20 minutes.
- Preheat a grill or grill pan to medium high. Grill the artichokes and peppers, turning, until browned, about 8 minutes. (Or, roast on a rimmed baking sheet in a 400 degrees F oven, 10 to 15 minutes.)
- Assemble the platter: Arrange the cheeses, cured meats, tapenade, artichokes and bell peppers on a board or platter. Serve with the bread.
GRILLED VEGETABLE ANTIPASTO WITH HERBED CHEVRE AND CROSTINI
Provided by Sara Foster
Categories Cheese Dairy Herb Pepper Tomato Vegetable Appetizer Side Goat Cheese Basil Rosemary Bell Pepper Squash Zucchini Summer Grill Grill/Barbecue Thyme Dill Parsley Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6-8
Number Of Ingredients 35
Steps:
- Grilled Vegetable Antipasto:
- 1. Brush the grill grates lightly with the safflower oil. Prepare a hot fire on a gas or charcoal grill.
- 2. Whisk together the olive oil, vinegar, and basil in a small bowl until well blended. Brush the zucchini, yellow squash, onion, red bell peppers, and scallions with the olive oil mixture. Place the vegetables on the hot grill and cook 3 to 4 minutes per side until crisp-tender. Season with salt and pepper.
- 3. Soak the sun-dried tomatoes in 1 cup hot water, covered, about 5 minutes or until softened. Drain and set aside. (Note: Eliminate this step if you are using sun-dried tomatoes packed in oil.)
- 4. Arrange the grilled vegetables, sun-dried tomatoes, and sliced tomatoes on individual plates or a serving platter. Add a slice of chevre on the side of the vegetables. Drizzle the vegetables with the vinaigrette, and drizzle a little more vinaigrette around the place. Garnish with the parsley and basil. Season with additional salt and pepper, if desired, and serve with crostini.
- Crostini:
- Makes 25 to 30 crostini
- 1. Preheat the oven to 400 degrees
- 2. Slice the bread on a slight angle into 1/4-inch-thick slices and place on a baking pan in a single layer.
- 3. Mix together the olive oil, butter, parsley, dill and pepper in a small bowl.
- 4. Brush one side of each piece of bread with the butter mixture and sprinkle with the salt. Toast in the oven 10 to 15 minutes, until golden brown and crunchy.
- 5.Let cool completely, then store in an air-tight container up to 1 week.
- Herbed Balsamic Vinaigrette:
- 1. Combine the vinegar, lemon juice, herbs, and pepper in a small bowl and stir to mix.
- 2. Slowly add the olive oil and the canola oil and whisk until all the oil is incorporated. Refrigerate in an air-tight container until ready to use or up to 1 week.
- Herbed Chevre:
- 1. Mix the parsley and pepper together on a plate. Roll the chevre log in the mixture, pressing lightly so the seasonings adhere. Wrap in plastic wrap and chill 1 to 2 hours.
- 2. Remove the log from the refrigerator and unwrap. Cut into 1-inch slices with string, dental floss, or wire. Keep refrigerated until ready to serve
GRILLED ANTIPASTO PLATTER
Steps:
- To make the Garlic and Herb Oil, put all the ingredients into a small saucepan and put it over low heat. Cook for about 5 minutes, just until it becomes aromatic. Set aside and allow the oil to cool.
- Bring a large pot of water to a simmer. Squeeze in the juice from 1 lemon and throw the lemon halves in as well. Trim and halve the artichokes and remove the chokes. Put them into the pot and cook them until they are tender, about 10 minutes. Drain and set aside.
- Heat the grill to low. Have a large shallow dish filled with 1 cup olive oil. Coat the eggplant, zucchini, peppers, artichokes, scallions, and tomatoes separately with the oil. Grill the vegetables, basting generously with the Garlic and Herb Oil, until tender and soft: about 10 minutes for the eggplant, 8 minutes for the zucchini, 15 minutes for the peppers, 10 minutes for the artichokes, and 5 minutes for the scallions and tomatoes. Arrange them on a large platter and garnish with the olives, cheese, and herbs. Squeeze over the remaining lemon juice and drizzle with a bit of olive oil.
GRILLED ANTIPASTO
This recipe originates from Emeril but I make with our favourites. I served these with MizzNezz's Recipe #26792. Great combination!
Provided by Sageca
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl, whisk together the oil, vinegar, lemon juice, garlic, basil, parsley, oregano, thyme, salt, and pepper flakes to make the marinade.
- Place the zucchini, asparagus, onions, and bell peppers in a large bowl and toss with the marinade, to coat. Let marinate for at least 1 hour and up to 2 hours.
- Preheat the grill to very high heat (alternately, preheat the broiler).
- Remove the vegetables from the marinade and lay on the grill, in batches if necessary. Grill over very high heat until marked, about 1 minute per side.
- Remove with tongs and place on a platter to cool slightly.
- (Alternately, arrange in 1 layer on a large baking sheet and broil until beginning to char, 2 to 3 minutes per side.).
- Sprinkle the vegetables with the cheese, pine nuts, and basil. Serve with the bruschetta or as a salad.
- Use whatever vegetables you prefer.
Nutrition Facts : Calories 151.2, Fat 11.8, SaturatedFat 1.8, Cholesterol 1.5, Sodium 232.6, Carbohydrate 10, Fiber 2, Sugar 4.2, Protein 3.2
ANTIPASTO GRILLED CHEESE
Make and share this ANTIPASTO GRILLED CHEESE recipe from Food.com.
Provided by Kana K.
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Spread 1/2 tablespoon butter onto one side of a slice of bread and sprinkle with a small pinch each of oregano and garlic powder. Flip the bread, butter side-down on a clean cutting board, then top with 1/4 each of ham, artichokes, olives, pepperoncini. pepperoni and top with mozzarella.
- Spread another ½ tablespoon butter onto a second slice of bread and sprinkle with oregano and garlic powder. Place bread butter-side up on top of sandwich. Repeat to make 4 sandwiches.
- Heat a large skillet over medium heat. Place 1 to 2 sandwiches in skillet and cook until the bottom slice of bread is golden and the cheese is starting to melt, about 4 minutes. Carefully flip sandwich and cook until golden underneath, about 4 minutes more. Repeat with remaining sandwiches. Serve immediately.
More about "grilled antipasto with mezzo soprano sauce recipes"
GRILLED VEGETABLE ANTIPASTO PLATTER WITH SOPRANO SAUCE
From today.com
Cuisine AmericanCategory Appetizers
GRILLED ANTIPASTO WITH MEZZO SOPRANO SAUCE - ELIZABETH KARMEL
From elizabethkarmel.com
Estimated Reading Time 1 min
GRILLED VEGETABLE ANTIPASTI RECIPE
From crecipe.com
GRILLED ANTIPASTO WITH GORGONZOLA CROSTINI - MEDITERRANEAN RECIPES
From fooddiez.com
GRILLED MUSHROOM ANTIPASTO SALAD RECIPE | BON APPéTIT
From bonappetit.com
SIMPLE GRILLED ITALIAN EGGPLANT ANTIPASTO RECIPE - FOOD NEWS
From foodnewsnews.com
ANTIPASTO SALAD WITH GRILLED CHICKEN RECIPE
From crecipe.com
GRILLED ANTIPASTO WITH SOPRANO SAUCE CREATED BY ELIZABETH KARMEL ...
From pinterest.com
PIN ON ༺༻ TEX-MEX CUISINE: PIN YOUR BEST!
From pinterest.ca
GRILēTS ANTIPASTO AR MEZZO SOPRANO MēRCES RECEPTI
From lv.fooddiscoverybox.com
DAVID CHANG'S MOMOFUKU RAMEN WITH PICKLED SHIITAKES
From pinterest.ca
GRILLED ANTIPASTO WITH MEZZO SOPRANO SAUCE | RECIPE | GRILLED ...
From pinterest.com
83 FOOD: ITALIAN RECIPES IDEAS IN 2021 - PINTEREST.CA
From pinterest.ca
GIRLS AT THE GRILL | SARA'S SECRETS | FOOD NETWORK
From foodnetwork.com
GRILLED ANTIPASTO WITH MEZZO SOPRANO SAUCE – RECIPES NETWORK
From recipenet.org
GRILLATTUA ANTIPASTOA MEZZO-SOPRAANOKASTIKERESEPTILLä
From fi.fooddiscoverybox.com
GRILLED POTATO ANTIPASTO SALAD RECIPE
From crecipe.com
GRILLED ANTIPASTO VEGETABLES | MYRECIPES RECIPE
From crecipe.com
GRILLED ANTIPASTO WITH SOPRANO SAUCE | MEDITERRANEAN RECIPES, …
From pinterest.co.uk
15 IRRESISTIBLE ANTIPASTO RECIPES | FOOD & WINE
From foodandwine.com
GRILLED ANTIPASTO WITH GORGONZOLA CROSTINI RECIPE RECIPE
From crecipe.com
PIN ON RECIPES
From pinterest.ca
GRILLED ANTIPASTO - BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
GRILLED ANTIPASTO RECIPE BY FAST.GRILL | IFOOD.TV
From ifood.tv
GRILLED ANTIPASTO WITH SOPRANO SAUCE | MEDITERRANEAN RECIPES, ANTI ...
From pinterest.com
THE SOPRANOS' MARINARA SAUCE RECIPE - ITALIAN.FOOD.COM
From pinterest.nz
ANCHOVY AND CAPER AND EGGPLANT RECIPES (22) - SUPERCOOK
From supercook.com
ANTIPASTO GRILLED CHEESE - 5* TRENDING RECIPES WITH VIDEOS
From food.theffeed.com
GRILLED ANTIPASTO WITH MEZZO SOPRANO SAUCE — ELIZABETH KARMEL
From pinterest.com
GRILLED ANTIPASTO FOCACCIA SANDWICH | CANADIAN LIVING
From canadianliving.com
GRILLED ANTIPASTO – BRYAN'S COOKING SITE - FOOD.BKFAZEKAS.COM
From food.bkfazekas.com
GRILLED ANTIPASTO WITH SOPRANO SAUCE - VIKING RANGE, LLC
From vikingrange.com
You'll also love