Antipasti Potato Salad Food

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ANTIPASTI PLATTER



Antipasti Platter image

Provided by Giada De Laurentiis

Categories     appetizer

Time 14h15m

Yield 6 to 8 servings

Number Of Ingredients 23

1 pound assorted sliced deli meats (such as salami, spicy capocollo, prosciutto, mortadella, and bresaola)
1/2 pound Parmigiano-Reggiano, cut into irregular chunks
Pinzimonio, recipe follows
Marinated Olives, recipe follows
Roasted Pepper Salad, recipe follows
1 loaf focaccia bread, sliced
1/2 cup olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 tablespoon lemon zest
1/2 teaspoon dried crushed red pepper flakes
1 1/2 cups Sicilian cracked green olives
1 1/2 cups kalamata olives
2 tablespoon chopped fresh basil leaves
3 red bell peppers
2 orange bell pepper
1/3 cup pitted kalamata olives, thinly sliced
1/4 cup olive oil
2 tablespoons drained capers
6 fresh basil leaves, chopped
2 garlic cloves, minced
Salt and freshly ground black pepper

Steps:

  • Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate.;
  • Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes)
  • Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve the vegetables with the dip.
  • Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve.
  • Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes.
  • Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days.

GRILLED VEGETABLE ANTIPASTI



Grilled Vegetable Antipasti image

Provided by Food Network

Categories     appetizer

Time 51m

Yield 6 servings

Number Of Ingredients 13

1 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon black pepper
4 Italian frying peppers, halved and seeded
2 white eggplants, sliced lengthwise into 1/2-inch slices
8 whole porcini mushrooms
1 fennel bulb, quartered
1 bunch asparagus, peeled and trimmed
1 head cauliflower, quartered
1 stalk broccoli, quartered

Steps:

  • Mix olive oil, vinegar, garlic, sugar, salt and black pepper. Place vegetables in a large non-reactive baking dish. Cover with marinade and let sit for 1 hour, turning vegetables every 15 minutes.
  • Heat grill on high. Grill vegetables until all are marked and cooked through. Remove once browned; do not let vegetables burn. Arrange the vegetables on a platter.

ANTIPASTI SALAD



Antipasti Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 medium red onion, minced
1/2 medium fennel bulb, trimmed and cored
1 (15-ounce) can chickpeas, rinsed and drained
4 jarred roasted sweet red peppers, chopped (about 3/4 cup)
1 (6-ounce) jar marinated artichoke hearts, rinsed, drained, and quartered, if whole
2 cups baby arugula
1 cup fresh flat-leaf parsley leaves
1/4 cup kalamata olives, pitted (about 2 ounces)
1/2 to 1 cup freshly shaved Parmigiano-Reggiano
1 small garlic clove, peeled
1 1/2 teaspoons kosher salt
1 teaspoon freshly grated orange zest
2 tablespoons white wine vinegar
Freshly ground black pepper
1/3 cup extra-virgin olive oil

Steps:

  • For the salad: To mellow the minced onion, soak it in cold water for 10 minutes, then drain well, pat dry, and put in a serving bowl.
  • Meanwhile, make the dressing: Smash the garlic clove, sprinkle with 1/2 teaspoon of the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the paste in a bowl and add the orange zest, vinegar, remaining 1 teaspoon salt, and black pepper, to taste. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
  • Using a handheld mandoline or a knife, cut the fennel lengthwise into long, thin slices. Add to the onion and toss with the chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing. Scatter the olives and shave the Parmigiano-Reggiano over the top.

ANTIPASTI



Antipasti image

Provided by Sandra Lee

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 (5-ounce) bag salad mix
1 pound mixed sliced deli meats (suggested: salami, mortadella ham, capicola)
1 (8-ounce) container fresh mozzarella bocconcini
1/4 pound provolone, sliced
2 tomatoes, quartered
1 (16-ounce) jar olive antipasta (recommended: Giuliano)
1 cup pepperoncini
1 can garbanzo beans, drained
1/2 bottle balsamic vinaigrette
Breadsticks

Steps:

  • Pour salad mix onto a large platter. Arrange deli meats, cheeses, tomatoes, olives, pepperoncini, and garbanzo beans on top of salad. Pour salad dressing over salad. Serve with breadsticks.

ANTIPASTI PLATTER



Antipasti Platter image

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 11

1/2 pound marinated roasted peppers, recipe follows
1/4 pounds grilled eggplant
1/4 pound grilled zucchini
1/2 pound marinated mushrooms
1/2 pound assorted green and black olives
1 (7-ounce) jar marinated artichokes
3/4 pound marinated or plain bocconcini (small mozzarella balls)
1/2 pound soppressata (hard Italian sausage), thinly sliced
3 large (about 2 pounds) red bell peppers
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper

Steps:

  • Arrange all components decoratively on a large platter.
  • Lay peppers on their sides on racks of gas burners and turn flames on moderately high. Roast, turning frequently with tongs, until skins are blackened, 5 to 8 minutes. (Or broil on rack of a broiler pan about 4 inches from heat, turning frequently, 15 to 20 minutes.)
  • Transfer to a bowl, then cover, and let steam 10 minutes. Alternatively, place peppers in resealable plastic bags to steam. Peel peppers and discard stems and seeds. Cut lengthwise into 1-inch-wide strips.
  • In a bowl, place cleaned peppers. Douse with balsamic vinegar, salt, and pepper, to taste.

ANTIPASTO PLATTER



Antipasto Platter image

Provided by Ina Garten Bio & Top Recipes

Categories     appetizer

Time 25m

Yield 12 to 24 servings

Number Of Ingredients 14

Smoked mozzarella, sliced
Good olive oil
Freshly ground cracked black pepper
Salami, sliced diagonally
Peppadews
Hothouse cucumber, unpeeled and sliced diagonally
Marinated artichoke hearts, stems removed and sliced in half
Cherry tomatoes, on the vine
Cerignola olives
Bruschetta, recipe follows
Basil leaves, on the stem
1 baguette
Good olive oil
Kosher salt and freshly ground black pepper

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.

ANTIPASTI SKEWERS



Antipasti Skewers image

Provided by Giada De Laurentiis

Categories     appetizer

Time 10m

Yield 6 skewers

Number Of Ingredients 12

6 pieces ciliegine mozzarella (cherry-sized mozzarella balls)
1 tablespoon extra-virgin olive oil
1/8 teaspoon dried oregano
1/8 teaspoon kosher salt
2 roasted yellow peppers, sliced into 6 strips and rolled
6 cherry tomatoes
6 pitted green olives
3 jarred piquillo peppers, halved lengthwise
6 pitted Kalamata olives
6 quarters marinated artichoke hearts
6 thin slices salami, rolled
6 leaves fresh basil

Steps:

  • Toss the mozzarella, olive oil, oregano and salt together in a small bowl.
  • Thread six 8-inch skewers as follows: mozzarella, yellow pepper, cherry tomato, green olive, piquillo pepper, Kalamata olive, artichoke heart, salami, basil. Serve on a platter.

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