ANTIPASTO PLATTER
We entertain often, and antipasto is one of our favorite crowd-pleasers. Guests love having their choice of so many delicious nibbles, including pepperoni and cubes of provolone. -Teri Lindquist, Gurnee, Illinois
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 16 servings (4 qt.).
Number Of Ingredients 9
Steps:
- In a large bowl, combine pepperoncini, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture; toss to coat. , Refrigerate at least 30 minutes or overnight. Arrange on a lettuce-lined platter. Serve with toothpicks.
Nutrition Facts : Calories 178 calories, Fat 13g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 852mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
ANTIPASTO PLATTER
There is little more impressive than a perfect antipasto platter to start a party, especially when you've made many of the components from scratch.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Number Of Ingredients 32
Steps:
- 1. Assemble the meats and cheeses on a large cutting board or flat platter to come to room temperature at least 30 minutes before serving.
- 2. Place cheese knives next to each kind of cheese, small forks for the meats, and a small bowl for anything like olive pits or used toothpicks.
- 3. If time permits, serve with at least one simple homemade item like: Honey Ricotta Pears, Wine-Poached Figs, or Warm Mediterranean Olives.
- 4. Place the bread and crackers in a basket on the side or directly on the board. Arrange the fruits and nuts on the board or in small decorative bowls. Serve with red and white wine.
- 1. Halve and core the pear, then cut into slices, leaving the stem-end intact and not cutting through to separate the slices. Squeeze the lemon juice over the cut side of the pear halves.
- 2. Season the ricotta with 1/4 teaspoon salt and 1/4 teaspoon pepper, then place in 2 mounds on a plate. Top the ricotta mounds with the sliced pear halves, gently fanning out the slices. Drizzle the pears with honey and sprinkle with the pine nuts.
- Trim and halve the figs, place in a saucepan with the wine, sugar, salt and pepper and bring to a boil. Reduce to a simmer and cook until the wine is reduced by half and slightly thickened, about 10 minutes. Remove from the heat and stir in the thyme sprigs. Serve on top of an assertive cheese, such as blue, Taleggio, or a triple cream, spread over the bread slices.
- Heat the oil in a heavy saucepan over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Remove from the heat and stir in the sugar, vinegar, cinnamon stick, orange peel, and olives. Season with salt and pepper.
ANTIPASTO
This is a very old recipe and I have made it for years with no issues. But if you are in doubt, use a pressure canner. If there's enough acid added I don't think you need to pressure can but some newbies come along and "think" they are experts. :) This has to be one of the best antipasto recipes ever! The original recipe came from one of those cookbooks where everyone submits a recipe but it has been modified. The only reason for this is when my Dad and Sister were making it they weren't sure if you were supposed to drain the olives and pickled onions, ...they didn't and it came out great! The longer you can let it sit the better it taste. It is quite a costly recipe to make so what I do is buy the "sale" items throughout the year and make it up a bit before Christmas, that's why I'm posting it now---watch for sales :)
Provided by Kansas A
Categories Tuna
Time 1h30m
Yield 28 Pints
Number Of Ingredients 13
Steps:
- Mix first 5 ingredients in large pot. Boil 5 minutes.
- Add next 4 ingredients, boil 10 minutes.
- Add balance of ingredients. Try not to break up shrimp and tuna too much. Bring to just boiling.
- Process in a hot water bath for 15 minutes.
- Note: *Drain everything except olives and pickled onion juice. Biffy and Frank's flub (taste great.) Omit vinegar.
- Optional - small amount of brown sugar, HP sauce, chopped garlic, hot pepper sauce (dried or fresh) WE NEVER USE THESE.
- Something sure has changed with Recipe Zaar! When trying to put the ingredients in it was a big pain in the butt for the sizes. I've converted the grams to ounces but I didn't have everything in my cupboard to actually look at so I guessed. But most cans come pretty standard, and the "Frozen Shrimp" is a large bag -- it wouldn't let me put just "large.".
Nutrition Facts : Calories 353, Fat 19.2, SaturatedFat 2.8, Cholesterol 16.1, Sodium 2426.9, Carbohydrate 36.2, Fiber 8.4, Sugar 22.7, Protein 16.5
ANTIPASTO SALAD RECIPE
A simple Italian antipasto salad recipe
Provided by Madeline
Categories Appetizer
Time 20m
Number Of Ingredients 11
Steps:
- Prepare all ingredients by chopping and slicing them into bite size pieces
- Mix together olive oil, red wine vinegar, dried oregano, and crushed red pepper
- Add all ingredients to a mixing bowl
- Pour dressing overtop
- Mix together thoroughly
- Store in an airtight container in the refrigerator for up to 5 days
Nutrition Facts : Calories 319 calories, Sugar 3.2 g, Sodium 330.3 mg, Fat 27.6 g, SaturatedFat 7.8 g, TransFat 0 g, Carbohydrate 9.5 g, Fiber 2.2 g, Protein 10.1 g, Cholesterol 42.1 mg
ANTIPASTO BOWL
This is a nice assortment of veggies and cheese to take to a picnic or potluck, and is quick and easy to put together! You can make the vinaigrette ahead of time, if you like. From Cooking Light. Prep time includes chilling.
Provided by Julesong
Categories Peppers
Time 7m
Yield 18-20 serving(s)
Number Of Ingredients 17
Steps:
- Prepare a bowl of ice water.
- In a covered pan, steam the sliced asparagus for 4 minutes; drain and plunge the asparagus into the ice water, then drain well.
- In a large bowl, combine the asparagus, mushrooms, bell pepper, black olives, mozzarella cubes, artichoke hearts, and pepperoncini.
- In a small bowl combine the vinegars and remaining ingredients and whisk well (or put it in a jar, cover, and shake well).
- Pour the prepared vinaigrette over the vegetable mixture and toss to coat.
- Place in a covered container and marinate in the refrigerator for at least 2 hours, stirring or shaking occasionally (you can marinate it longer, but no more than 8 hours, because beyond that will effect the texture).
- Serve either chilled or at room temperature.
- Note: also good with cherry tomatoes added.
Nutrition Facts : Calories 65, Fat 3.5, SaturatedFat 1.1, Cholesterol 5, Sodium 395.4, Carbohydrate 6.2, Fiber 2.5, Sugar 1.9, Protein 3.6
ANTIPASTI PLATTER WITH HOMEMADE FLATBREADS
Impress your dining partner with pan-fried flatbreads. Serve with olives, cured meats, roasted peppers and cheese
Provided by Good Food team
Categories Lunch, Main course, Starter
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Place the peppers, skin-side up, on a non-stick baking sheet and brush over 1 tbsp of the oil. Roast for 30 mins.
- Meanwhile, drain the olives and place in a serving bowl, drizzle over 1 tbsp oil, then stir through the garlic and lots of black pepper. Place the feta, tzatziki and radishes in serving bowls.
- Remove the peppers from the oven, place in a bowl and cover with cling film. Leave until cool enough to handle, then peel off the skins. Dab dry with kitchen paper, remove the stalk and seeds, then slice into thin strips. Place in a serving bowl with the remaining 1 tbsp oil and the balsamic vinegar or glaze.
- To make flatbreads, sift the flour into a bowl and stir in the yogurt. Bring the mixture together to form a soft dough. Turn out onto a floured surface and knead gently until smooth. Roll into 4 balls, then use a rolling pin to roll into circles as thin as you can (approx 2mm), then shake off any excess flour. Heat a large frying pan, add the flatbreads one at a time and cook for 1-2 mins each side. Keep warm in a low oven while you cook the rest. To serve, arrange the meat on a platter with the antipasti. Serve with the flatbreads.
Nutrition Facts : Calories 879 calories, Fat 48 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 23 grams sugar, Fiber 10 grams fiber, Protein 38 grams protein, Sodium 7.7 milligram of sodium
INDIVIDUAL ANTIPASTO SALAD CUPS
Antipasto on the go! These cups are perfect for picnics or parties outside.
Provided by foodnessgracious
Time 30m
Number Of Ingredients 9
Steps:
- Open the mozzarella balls and drain the oil. Transfer the balls to a large bowl.
- Add the cherry tomatoes, slicing any large ones in half.
- Add the sliced pepperoncinis.
- Spoon the artichoke halves from the jar and roughly slice in half, add to the bowl.
- Add the green and black olives to the bowl making sure they are pitted and have no stone left in the center.
- Add the diced salami and assorted pickled vegetables to the bowl.
- Finally, add the fresh basil and toss well to combine all of the ingredients.
- Spoon the salad mixture into the cups and garnish with a basil leaf or two.
Nutrition Facts : ServingSize 6 ounces, Calories 100 kcal, Carbohydrate 1 g, Protein 5 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 285 mg
ANTIPASTO
Antipasto means "before the meal," and this antipasto recipe doesn't disappoint. Serve up this antipasto of cured meats, fresh cheeses, and herbs that will satisfy guests until the next course is ready.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 20
Steps:
- In a medium bowl, combine bocconcini, olive oil, parsley, and red-pepper flakes. Season with salt and pepper; stir to combine. Set aside. In a medium bowl, combine roasted red peppers and garlic; set aside.
- Line a large platter with radicchio leaves. Arrange ingredients, with the exception of the breadsticks, on a platter in a decorative pattern. Serve with breadsticks.
ANTIPASTO PLATTER
An antipasto platter with your favorite meats, cheeses, & Italian condiments is the perfect option for an easy dinner or fun party appetizer.
Provided by April Woods
Categories Appetizer Main Course Snack
Time 15m
Number Of Ingredients 7
Steps:
- First, choose a board that you're going to put everything on. It doesn't have to be fancy! We often will use a large sheet pan.
- Next, gather your ingredients. We try to always include meats, cheeses, fruits, and breads.
- Then, make sure everything is bite size and easy to eat without utensils. Cut larger items up into smaller pieces.
- Finally, arrange everything on your board. Remember to put the wet items in small bowls or jars to avoid dripping and muddling flavors.
Nutrition Facts : Calories 150 kcal, ServingSize 1 serving
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- Arrange all the ingredients on a large platter. If using the sauces, place them in small bowls. Garnish with fresh herbs, then serve.
- If you want to make this dish ahead of time, assemble everything on the platter except the bread products and fresh herbs. Cover and refrigerate for up to 8 hours. Remove from the refrigerator, uncover, and add bread and herbs. Let stand for 20 minutes, then serve.
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