BAKED ANTIPASTO CHEESE BREAD
Forget all other stuffed cheese things: this ooey-gooey bread is a perfect holiday appetizer and has all the flavors of antipasto.
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position a rack in the center of the oven and heat to 400 degrees F. Line a rimmed baking sheet with parchment.
- Cut the block of cheese in half lengthwise and position end to end, so that the cheese forms a long rectangle. Center the cheese rectangle on the top of the bread so there is a small border of bread around it. Using the point of a chef's knife and a back and forth sawing motion, cut into the crust following an outline 1/2 inch larger than the cheese on all sides; be careful not to cut all the way through to the bottom of the bread. Remove the cut crust and some of the loaf's interior, leaving the bottom crust and the bread on the sides intact (set aside the extra bread for breadcrumbs or another use). The cheese should fit in the cavity with about a 1/2-inch space around it and it should be about flush with the top of the bread. If not, cut and trim the cheese so it fits.
- Line the bread bowl with the prosciutto so that the meat completely covers the bottom and sides (this will stop the melted cheese from leaking as it bakes). Drape the cured meats along the sides of the cutout so that they hang over the edges of the loaf.
- Sprinkle half of the giardiniera and olives over the prosciutto. Top with the cheese blocks. Sprinkle the remaining giardiniera and olives over the top and sides of the cheese. Brush any exposed bread with oil. Transfer to the prepared baking sheet, cover with foil and bake until the cheese is completely melted and beginning to drip down the sides, 45 to 50 minutes.
- Let sit covered for 10 minutes before cutting into thick slices.
ANTIPASTO BREAD
Sauteed vegetables add fresh, robust flavor to these hearty bread slices from Genise Krause of Sturgeon Bay, Wisconsin. For a change of pace, use prosciutto or shaved deli ham instead of salami. GENISE'S TIP: "On extra-busy nights, I sometimes substitute prepared giardiniera for the vegetables to speed things up."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cut bread in half lengthwise, then in half widthwise. Place cut side up in a foil-lined 15x10x1-in. baking pan. Brush with 2 tablespoons oil. Bake at 450° for 5-8 minutes or until lightly browned., Meanwhile, in a small skillet, saute the carrot, green pepper, celery, onion and garlic in remaining oil for 5 minutes or until tender., Spread pesto over bread. Top with salami, tomatoes, carrot mixture and olives. Sprinkle with cheese. Bake for 8-10 minutes or until cheese is melted. Cut each piece of bread in half to serve.
Nutrition Facts : Calories 389 calories, Fat 22g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 838mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein.
ANTIPASTO
This recipe makes a huge amount. I can it and give it away as Christmas gifts. We usually make this as a group project to cut down on prep time and cost. The ingredient amounts may be altered proportionally as needed.
Provided by Karen
Categories Appetizers and Snacks Antipasto Recipes
Time 9h30m
Yield 56
Number Of Ingredients 15
Steps:
- In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight.
- In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.
- In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes.
- Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp.
- Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate.
Nutrition Facts : Calories 100.7 calories, Carbohydrate 5.1 g, Cholesterol 1 mg, Fat 8.5 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 167.1 mg, Sugar 1.9 g
ANTIPASTO BREAD
I LOVE making this!! It can be a wonderful lunch or an appetizer! :)Great to take to picnics and the beach! :)
Provided by Wildflour
Categories Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Core and seed peppers and cut lengthwise into 1/4" strips.
- Heat oil in large skillet, add peppers, and saute over medium heat til just tender.
- Drain on papertowels.
- Line baking sheets with foil.
- On lightly floured surface, roll out one loaf bread dough into a 14" x 8" rectangle.
- (Dough shrinks, so let it relax and re-roll til it stays in shape.).
- Brush dough with beaten egg.
- Using half of the cheese and half of the salami, layer on cheese first, then salami, leaving a slight edge of dough all the way around.
- Sprinkle with half of the black olives.
- Place half of the peppers down along long edge, not all over.
- Sprinkle whole top lightly with oregano.
- Stretch long edge over the peppers, and continue rolling securely, jellyroll-style.
- Pinch/seal edge and ends.
- Place bread diagonally on baking sheet.
- Repeat all with second loaf.
- Cover loaves loosely with a lightly damp cloth towel and let rise in warm place for 30-45 minutes.
- Heat oven to 350.
- Brush loaves with egg.
- Make 6-7 slashes on top of each loaf.
- Sprinkle with poppy seeds.
- Bake 25-30 minutes.
- Serve warm or cold.
Nutrition Facts : Calories 1045.6, Fat 81.7, SaturatedFat 34.7, Cholesterol 376.6, Sodium 3734.8, Carbohydrate 14.5, Fiber 3.2, Sugar 3.3, Protein 62.6
ANTIPASTO BREAD
Make and share this Antipasto Bread recipe from Food.com.
Provided by CandyTX
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Spray a fluted pan with non-stick cooking spray.
- Place artichokes on paper towels and pat dry.
- Chop artichokes, salami and bell pepper; place together in bowl.
- Add olives and garlic to bowl; mix lightly and set aside.
- Melt butter.
- Separate dinner rolls and cut each into quarters.
- Dip 16 dough pieces in melted butter and then roll in cheese.
- Arrange evenly in pan.
- Sprinkle with 1/2 cup of the artichoke mixture.
- Repeat twice.
- Dip remaining 16 dough pieces in melted butter, roll in cheese and arrange over last layer of artichoke mixture.
- Sprinkle with remaining cheese.
- Bake for 25 to 30 minutes or until deep golden brown.
- Cool 5 minutes on cooling rack.
- Loosen edges of bread from side and center of pan.
- Carefully invert on cooling rack to remove bread.
- Cool slightly before serving.
Nutrition Facts : Calories 249.3, Fat 11, SaturatedFat 5.1, Cholesterol 19, Sodium 511, Carbohydrate 29.5, Fiber 2.7, Sugar 1.8, Protein 8.8
ANTIPASTO PIE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 8 wedges
Number Of Ingredients 16
Steps:
- 8 (8,10 or 12-inch) bamboo party skewers
- Serving suggestions: green and black olives, herb flavored potato chips
- * Giardiniera is a Italian pickled salad of cauliflower, hot peppers and carrot found in International Foods aisle of market
- Cut the top off of a large round or oval bread and hollow it out leaving a half inch rim and bottom to your bread. The loaf should resemble a bowl or deep pie shell.
- Pulse the giardiniera in a food processor into a coarse relish. Spread and press relish into the bottom of your bread shell in an even layer. Top relish with a layer of provolone slices, red pepper pieces, and artichoke hearts. Press ingredients down as you work to make room in your shell for as much antipasto as possible.
- Combine mixed greens, parsley, and basil in a bowl. Add a thin layer of greens on top of artichokes, and drizzle with oil. Layer in meats and remaining cheese. Top with a few more greens, onion and tomato slices, and another drizzle of oil. Season the top of filled shell with salt and pepper. Bag up remaining unused greens and herbs for tomorrow night's salad.
- Replace top of bread and wrap your GIANT, drip-less antipasto stuffed pie for travel.
- When you are ready to serve, spear hot or sweet cherry peppers on 10 or 12-inch bamboo skewers and space eight skewers equidistant around the bread. Cut bread into wedges, like a pie, and serve with olives and fancy potato chips.
- Note: to roast peppers, split each red bell pepper down the center and gut them by scooping out seeds with a tug using your cupped hand. Place peppers skin-side-up under broiler preheated to high. Leave oven door ajar for steam to escape and blacken peppers entirely. Place charred peppers into a paper bag and roll the bag up tightly. Let stand 5 minutes until peppers are cool enough to handle and peel off charred skins.
VEGETABLE ANTIPASTO STUFFED BREAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut the top off a loaf of crusty bread. Hollow out the inside of the bread.
- Mix chopped sun-dried tomatoes, chopped olives and store bought or homemade pesto sauce. Spread the mixture evenly across the bottom of the hollowed out bread. Layer the cheese into the loaf. Layer the roasted red peppers on top of the cheese. Coarsely chop the drained artichoke hearts and add them in a layer over the red peppers. Sprinkle in the chopped hot pickled vegetables and drizzle some extra-virgin olive oil on top. Replace the top, cut the stuffed loaf into pieces and serve.
ANTIPASTO ROLL
Yummy and Easy recipe for a quick Sunday Lunch. Can be made with leftovers from the week that you have left in the fridge! On a Sunday arvo when your sitting on the couch watching a movie, its the perfect snack to whip up and chuck in the oven!
Provided by Polly_Waffle_Kid
Categories Breads
Time P10DT20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine flour and parsley in a large bowl. Stir in combined sour cream and 1 tablespoon of milk. Mix quickly to form a soft dough.
- Turn onto a lightly-floured surface. Knead gently. Press or roll dough into a rectangle shape, about 5mm thick.
- Prepare filling.
- Beat cream cheese with 1 tablespoon of milk milk until smooth. Spread evenly over dough. Top with antipasto and oregano. Fold dough from the long edge.
- Place on a lightly-greased baking tray. Cut slits in the roll at 2cm intervals. Brush with extra milk. Sprinkle with cheese. bake in a hot oven (200oc) for 20 to 25 mins or until golden. Serve warm.
Nutrition Facts : Calories 427.5, Fat 26.3, SaturatedFat 16.3, Cholesterol 70.8, Sodium 380.3, Carbohydrate 36.2, Fiber 1.4, Sugar 1.8, Protein 11.9
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
ANTIPASTO BREAD BOWL
Number Of Ingredients 13
Steps:
- 1. Place the lettuce, salami, mortadella, prosciutto, pepperoni, mozzarella, provolone, artichoke hearts, and olives in a large bowl. Top with 5 tablespoons of dressing, and toss gently. 2. Transfer the antipasto to the bread bowl, sprinkle with Parmesan cheese, and serve with the remaining dressing on the side.
Nutrition Facts : Nutritional Facts Serves
ANTIPASTO BREAD
Whenever I make this recipe at my home or to bring to parties, at least 3 or 4 people ask for the recipe. It seems involved, but it's easy and so worth it. Our friend call it "the" appetizer.
Provided by Mary Close
Categories Weeknight
Time 1h5m
Yield 24 squares
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- In a 9 x 13 ungreased baking pan, unroll one package of crescent rolls, sealing perforations and press dough to edges of pan.
- Top the crescent roll dough with the ham, swiss, salami, provolone and the pepperoni.
- Slice the roasted peppers into strips, and lay them on top of the pepperoni layer.
- Beat 2 eggs with the Parmesan cheese, and pour over the roasted peppers.
- Top with the second package of crescent rolls, again sealing the perforations as best as you can and pressing dough to the edges of the pan.
- Beat the last egg and spread on top of the dough.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake until golden brown, 10-15 minutes more.
- Let sit at least 10 minutes before cutting into 2 inch squares.
- Serve warm.
Nutrition Facts : Calories 153.6, Fat 8.3, SaturatedFat 3.6, Cholesterol 56.7, Sodium 605, Carbohydrate 11.1, Fiber 0.9, Sugar 1, Protein 8.3
More about "antipasto bread bowl food"
ANTIPASTO BOWL RECIPE | MYRECIPES
From myrecipes.com
5/5 (6)Calories 49 per servingServings 20
- Steam asparagus, covered, for 2 minutes. Drain and plunge into ice water; drain well. Combine the asparagus, mushrooms, and the next 5 ingredients (mushrooms through pepperoncini peppers) in a large bowl.
- Combine vinegar and remaining ingredients in a small bowl; stir well with a whisk. Pour vinaigrette over the vegetable mixture, tossing gently to coat. Cover and marinate in refrigerator 2 hours; stir occasionally.
ANTIPASTO BREAD - RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
5/5 (1)Servings 16
- Slice olives using Egg Slicer Plus®. Add olives and garlic pressed with Garlic Press to Batter Bowl; mix lightly and set aside.Melt butter in Covered Micro-Cooker on HIGH 30 seconds.
WHAT IS ANTIPASTO? - THE SPRUCE EATS
From thespruceeats.com
ANTIPASTI BREAD SALAD - HOT FOR FOOD BY LAUREN TOYOTA
From hotforfoodblog.com
BEST ANTIPASTO CHEESY BREAD RECIPE - HOW TO MAKE …
From delish.com
CHRISTMAS LEFTOVERS BREAD BOWL SANDWICH (MUFFULETTA)
From recipetineats.com
ANTIPASTO BREAD – PATRICK LYNCH
From coastfieldguides.com
TUNA ANTIPASTO SALAD BOWL RECIPE | ALLRECIPES
From test.element.allrecipes.com
ANTIPASTO BREAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SAVORY ANTIPASTO QUICK BREAD · FAITH MIDDLETON'S FOOD SCHMOOZE
From foodschmooze.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love