Add Rachs Marinated Sun Dried Tomatoes To Your Next Antipasti Platter Food
ADD RACH'S MARINATED SUN-DRIED TOMATOES TO YOUR NEXT ANTIPASTI PLATTER
Olive oil, garlic and dried herbs add savory hits of flavor to plumped-up sun-dried tomatoes.
Provided by Rachael Ray
Number Of Ingredients 8
Steps:
- Place sun-dried tomatoes in a small bowl
- Cover with boiling water and let sit for 10 minutes to soften
- Drain, and return tomatoes to bowl
- Add in remaining ingredients and mix to combine
- Let mixture sit at room temperature for 30 minutes to an hour
- Store in the refrigerator in a glass jar
MARINATED SUN-DRIED TOMATOES
The tomatoes will become slightly stronger with refrigeration time, yield is only estimated. If you prefer to use fresh herbs, then use 2-1/2 tablespoons of fresh in place of dry.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h
Yield 1 cup
Number Of Ingredients 7
Steps:
- Place the sun-dried tomatoes in a small bowl.
- Cover with boiling water (just to cover) and let soak for 3 minutes; drain.
- Slice, and return to bowl.
- Add in oil and remaining ingredients.
- Let sit at room temperature for 1 hour, stirring occasionally.
- Store in the refrigerator covered in a glass jar.
- **NOTE** the oil will thicken in the fridge, just warm slightly in the microwave before using.
MIXED ANTIPASTO
Steps:
- Make the marinade:
- In a small bowl whisk together the garlic, the vinegars, the rosemary, the basil, the orégano, the red pepper flakes, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the marinade until it is emulsified.
- In a large saucepan of boiling water blanch the carrots and the fennel for 3 to 4 minutes, or until they are crisp-tender, drain them, and plunge them into a bowl of ice and cold water. Let the vegetables cool and drain them well. In a large bowl toss together the carrots, the fennel, the roasted peppers, the peperoncini, the olives, the sun-dried tomatoes, the bocconcini, the pepperoni, the artichoke hearts, the marinade, the minced parsley until the antipasto is combined well and chill the antipasto, covered, for at least 4 hours or overnight. Transfer the antipasto to a platter, garnish it with the parsley sprigs, and serve it at room temperature.
ANTIPASTO PASTA SALAD
Categories Salad Blender Bean Pasta Tomato Appetizer Quick & Easy Mozzarella Meat Hot Pepper Chill Parsley Boil Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8 to 10
Number Of Ingredients 14
Steps:
- In a kettle of boiling salted water cook the rotini until it is tender and drain it. Refresh the pasta under cold water and drain it well. In a blender blend the garlic, the mustard, the vinegars, the water, the oil, and salt to taste until the dressing is emulsified. In a very large bowl toss the pasta well with the dressing and stir in the sun-dried tomatoes, the mozzarella, the garbanzos, the salami, the Tuscan peppers, the red pepper flakes, and the parsley. Chill the salad, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled.
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