Antipasto Tarts Food

ANTIPASTO TARTS

Antipasto Tarts image

Make and share this Antipasto Tarts recipe from Food.com.

Provided by English_Rose

Categories Peppers

Time 25m

Yield 8 tarts

Number Of Ingredients 6

Ingredients

12 ounces puff pastry, ready rolled
1 egg, beaten
3 tablespoons pesto sauce
3 ounces roasted red peppers, drained and sliced
3 ounces artichoke hearts, drained and sliced
basil, torn

Steps:

Heat the oven to 375°F.
Divide the pastry into 8 rectangles and transfer onto a baking sheet. Score a 1/2in border around the edges of each rectangle and brush the edges with beaten egg.
Bake for 15 mins until risen and golden.
Gentley sqush the risen centres. Spread with the pesto and top with the artichoke hearts and peppers.
Scatter on the basil and serve.

Nutrition Facts : Calories 250.7, Fat 16.9, SaturatedFat 4.3, Cholesterol 26.4, Sodium 295.4, Carbohydrate 20.8, Fiber 1.3, Sugar 0.5, Protein 4.3

ANTIPASTO

Antipasto image

This is served in place of a salad as an individual course. There are tons of recipes for Antipasto containing different things. This always has worked out fine for me.

Provided by Alan Leonetti

Categories European

Time 15m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb mozzarella cheese (smoked or plain)
1 lb provolone cheese
1/2 lb sliced sweet sopressata
1/2 lb sliced genoa salami
1/2 lb sliced capicola
1/2 lb sliced deli roast beef
1/2 lb sliced pepperoni
1/2 lb sliced mortadella
1/2 lb sliced prosciutto di Parma
3 (7 ounce) cans sardines
2 lbs grape tomatoes or 2 lbs cherry tomatoes
2 cups large olives (good quality-available in bulk bins near deli)
2 cups marinated artichoke hearts
1 (16 ounce) jar roasted red peppers (drained and cut into pieces)

Steps:

Divide everything evenly and arrange on individual plates, making sure that you roll the individual meats and cheese slices.
If you have seafood forks, place a seafood fork by each plate. If not, a salad fork will do.
This is served in place of a salad as an individual course.

Nutrition Facts : Calories 1404.1, Fat 98, SaturatedFat 42.1, Cholesterol 423.2, Sodium 6303.1, Carbohydrate 26.3, Fiber 7.6, Sugar 2.1, Protein 104.6

ANTIPASTO PLATTER

Antipasto Platter image

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

Ingredients

1 jar (24 ounces) pepperoncini, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups halved fresh mushrooms
2 cups halved cherry tomatoes
1/2 pound provolone cheese, cubed
1 can (6 ounces) pitted ripe olives, drained
1 package (3-1/2 ounces) sliced pepperoni
1 bottle (8 ounces) Italian vinaigrette dressing
Lettuce leaves

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.

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