Antipasto Picnic Salad Food

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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.

RUSTIC ANTIPASTO



Rustic Antipasto image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 18

1 small eggplant, thinly sliced
Extra-virgin olive oil, to baste slices plus 1 tablespoon
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
1 tablespoon red wine vinegar
1 tablespoon chopped flat leaf parsley, to garnish
2/3 pound total Italian table cheeses, 1/3 pound each of 2 varieties: sharp provolone, Pepato, Fontina, Parmigian-Reggiano
1 jar, 16 ounces, roasted red peppers, drained and sliced
1 can quartered artichoke hearts, 15 ounces, drained well
1 can button mushrooms, 14 ounces, drained
1 clove garlic, crushed
1/2 lemon, juiced
Drizzle extra-virgin olive oil
1 tablespoon chopped flat-leaf parsley
1/2 tablespoon thyme
Salt and freshly ground black pepper
3/4 pound total (1/4 pound each) thinly sliced Italian meats: sliced sopressata, capicola and Genoa salami
1/2 pound black olives from bulk olive bins, any variety

Steps:

  • Preheat a grill pan to high. Brush eggplant slices with oil and place on grill. Season with red pepper flakes, salt and pepper. Grill eggplant 2 to 3 minutes on each side. Arrange sliced grilled eggplant on a platter and top with a splash of red wine vinegar and 1 tablespoon extra-virgin olive oil and chopped fresh parsley.
  • Wedge table cheeses and arrange them on your antipasto platter. Arrange sliced drained roasted red peppers next to your eggplant.
  • Combine artichokes and mushrooms in a bowl and toss with crushed garlic, lemon, extra-virgin olive oil, parsley, and thyme. Season artichokes and mushrooms with salt and pepper. Set aside.
  • Fan out sliced Italian meats on your platter between cheeses and pile your olives at the center of the platter. Prepare the rest of your meal. Just before serving, remove crushed garlic clove from artichokes and mushrooms and transfer the mixture to the antipasto platter.

ANTIPASTO PLATTER



Antipasto Platter image

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

1 1/2 pounds assorted sliced meats, such as mortadella, Spanish chorizo, salami
8 ounces of each assorted cheese, such as Manchego, blue cheese, aged gouda, fresh mozzarella, or Taleggio
6 ounces quince paste, sliced
Honey-Ricotta Pear, recipe follows
Wine-Poached Figs, recipe follows
Warm Mediterranean Olives, recipe follows
Assorted sliced bread, such as French, Italian or sourdough
Assorted crackers
Assorted dried fruit, such as apricots or cranberries
Assorted toasted nuts, such as almonds or pistachios
Assorted fresh fruits, such as grapes or sliced green apples
1 ripe Anjou or Bosc pear
1/2 a lemon
1/2 cup whole milk ricotta cheese
Kosher salt and freshly ground pepper
Honey, for drizzling
1 tablespoon toasted pine nuts
8 ounces dried mission figs
1/2 cup red wine
1/4 cup sugar
Kosher salt and freshly ground pepper
2 sprigs fresh thyme
Cheese and sliced bread, for serving
1/3 cup olive oil
1 large shallot, sliced
3 cloves garlic, sliced
3 tablespoons light brown sugar
2 tablespoons red wine vinegar
1 cinnamon stick
1 strip orange peel (use a vegetable peeler)
2 cups mixed brined olives, drained
Kosher salt and freshly ground pepper

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 PASTA SALAD



Antipasto Pasta Salad image

Provided by Valerie Bertinelli

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

1/2 teaspoon kosher salt, plus additional for salting pasta water
1 pound fusilli
1/2 cup olive oil
1/4 cup white wine vinegar
1 tablespoon chopped fresh oregano
1 teaspoon honey
4 tablespoons grated Parmesan
Freshly ground black pepper
One 12-ounce jar marinated artichoke hearts, drained and chopped
One 12-ounce jar roasted red peppers, drained and sliced into 1/4-inch strips
One 4.6-ounce jar Kalamata olives, drained and chopped
8 ounces fresh mozzarella, cut into cubes
4 ounces sliced salami, cut into quarters
2 tablespoons torn fresh basil

Steps:

  • Bring a pot of generously salted water to boil and cook the fusilli per package instructions. Drain and set aside.
  • Whisk together the oil, vinegar, oregano, honey, 2 tablespoons Parmesan and salt and pepper in a large bowl. Add the warm pasta, then toss to coat and sprinkle with the remaining 2 tablespoons Parmesan. Add the artichokes, red peppers, olives, mozzarella and salami and toss well to combine. Sprinkle with fresh basil.

ANTIPASTO SALAD



Antipasto Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 16

1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
1/4 cup red wine vinegar
1 clove garlic
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
1 pound fusilli pasta
1/2 cup hard salami, cut into strips (about 3 ounces)
1/2 cup smoked turkey, cut into strips (about 3 ounces)
1/4 cup provolone cheese, cut into strips
1/4 cup grated Asiago cheese
2 tablespoons green olives, halved and pitted
2 tablespoons roasted red peppers, cut into strips
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
  • In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.

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.

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.

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