Garlic And Sage Marinated Antipasto Food

GARLIC AND SAGE MARINATED ANTIPASTO

Steps:

• Combine the artichokes, olives, and tomatoes. Place the oil and sage in a small saucepan over medium heat and cook for 1 minute. Add the garlic and pepper and cook for a further 2 minutes or until the sage is crisp. Remove from the heat and stir through the vinegar. Pour over the artichoke mixture and stand for 5 minutes before serving. Serve with the fetta and crispbread biscuits or slices of crusty bread.

ANTIPASTO PLATTER

Steps:

• Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 crushed oregano and desired amount of Italian-style salad dressing. Layer with cooked ham and Provolone cheese.
• Layer Provolone cheese with another 1/3 of the lettuce leaves, 1/3 garlic powder, 1/3 crushed oregano, desired amount of Italian-style salad dressing, Genoa salami and Capacola sausage.
• Repeat layering with remaining lettuce, garlic powder, crushed oregano, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef.
• Layer with mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives. Sprinkle with more Italian-style salad dressing, as desired.
• Top with Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Cover and chill in the refrigerator until serving.

MARINATED ROASTED VEGETABLE ANTIPASTO

Steps:

• Preheat oven to 500 degrees F. Arrange vegetables on a baking sheet and brush both sides with olive oil. Season with salt and pepper. Place in oven and roast for 7 to 8 minutes on each side, or until golden brown. When vegetables are cool enough to handle begin layering on a large dish. Place eggplant in the bottom of the dish, drizzle with some olive oil, and add some of the garlic. Add some of the fresh herbs, and then some olives. Sprinkle a little vinegar on top and season with salt and pepper to taste. Continue to layer vegetables, along with seasonings, adding the peppers next, and then fennel, and finally the zucchini. Cover dish with plastic wrap and let chill at least 4 hours or overnight.

MARINATED ANTIPASTO PLATTER

Steps:

• In a large bowl, combine the first six ingredients. Add the cheese, olives and mushrooms; turn to coat. Cover and refrigerate overnight., Drain marinade; reserving 2 tablespoons. Thread salami onto toothpicks. Arrange on a large platter; drizzle with reserved marinade. Arrange cheese mixture around salami.

MARINATED ROASTED VEGETABLE ANTIPASTO

Steps:

• Preheat oven to 500°F
• Arrange vegetables on a baking sheet and brush both sides.
• Season with salt and pepper.
• Place in oven and roast for 7 to 8 minutes on each side, or until golden brown.
• When vegetables are cool enough to handle begin layering using a springform pan that has a sheet of parchment paper on the bottom.
• Place eggplant in the bottom of the dish, drizzle with some olive oil, and add some of the garlic.
• Add some of the fresh herbs, and then some olives.
• Sprinkle a little vinegar on top and season with salt and pepper to taste.
• Continue to layer vegetables, along with seasonings, adding the peppers next, and then fennel, and finally the zucchini.
• Cover with plastic wrap and let chill at least 4 hours or overnight.
• Release pan and use the parchment to carefully slide onto a serving platter.

GARLIC AND SAGE MARINATED CHEESE

Steps:

• Sterilize two 16 oz. conatiners with lids. Set aside.
• Cut the goats cheese logs crosswise into 1" thick rounds, or cut the feta or mozzarella into large cubes. Divide cheese among sterilized jars, adding equal amounts of spices and herbs as you go, being careful that the flavorings are evenly dispersed throughout each jar. Pour in enough olive oil to cover the cheese by about 1".
• Using a table knife, work around the inside edges of the jars to dispel any air. Cover and refrigerate for up to 3 weeks. Bring to room temperature before serving.
• Makes two 16 oz. containers.

ANTIPASTO MARINATED VEGETABLES

Steps:

• Place 1 in. of water, celery, carrots and green pepper in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until crisp-tender, 5-7 minutes. Drain. Transfer to a large bowl; add artichokes, mushrooms and olives., In a small saucepan, whisk oil, vinegar, onions, garlic, sugar, pepper and salt; bring just to a boil. Pour over vegetables; toss to coat. Cool to room temperature. Stir in pimientos and parsley. Refrigerate until serving.