Giardiniera Antipasto Hummus Food

GIARDINIERA ANTIPASTO HUMMUS

Steps:

• Spread hummus in a serving dish.
• Slightly drain giardiniera and spoon evenly over hummus. Note: If giardiniera is too chunky, chop fine.
• Top with Kalamata olives and feta cheese. Garnish with cilantro or parsley leaves. Serve with pita triangles or bruschetta crisps.

ROASTED VEGETABLE HUMMUS

Steps:

• Preheat oven to 400 degrees F.
• Toss the eggplant, bell pepper, onion and tomatoes in a bowl with the tablespoon of olive oil and 1/2 teaspoon of salt.
• Spread them in one layer on a baking sheet and roast for 30 to 40 minutes until the vegetables are very lightly browned and soft.
• Cool slightly and measure out 2 cups for this dish. Save any remaining roasted vegetables for another recipe, such as on a pizza for your lunch.
• In a food processor, place 2 cups cooked garbanzo beans, garlic, sesame tahini and 4 tablespoons olive oil.
• Process until the beans and garlic are almost completely ground.
• Add 2 heaping cups of the roasted vegetables to the processor along with the cumin, olives, salt and cayenne pepper. You can add more or less cayenne to suit your family's taste buds; I usually add at least another 1/4 teaspoon to ours.
• Process until almost smooth, leaving some texture and small bits of the roasted vegetables and olives showing through.
• Add more olive oil or some vegetable broth if you want to thin it out a bit.
• Taste for salt and pepper.
• Serve at room temperature.

ANTIPASTO SPREAD/DIP

Steps:

• Soften cream cheese and mix in garlic, spices, salt & pepper. Spread the mixture over the bottom and side of a 9" pie pan.
• Pour the marinara sauce over the cheese mixture. Sprinkle on diced vegetables and top w/ parm cheese.
• Bake at 350 degrees for 20 minutes or until the cheese on top is melted and the whole thing is warmed through. Serve w/ crackers and or carrots & celery sticks.

GIARDINIERA

Steps:

• Toast bay leaf and peppercorns. Combine vinegar, olive oil, salt, sugar, pepper flakes, and oregano in a pot and bring to a simmer. Add bay leaves and peppercorns. Steep 5 minutes.
• Strain bay leaves and peppercorns. Reserve liquid. Place vegetables in a 1 quart container. Pour liquid over vegetables and let sit for two days before using.

PARTY-SIZE - GIARDINIERA/ANTIPASTO

Steps:

• Preheat Oven to 400 degrees F.
• Put all of the Fresh Peppers in a shallow oven pan and roast, turning frequently to allow all sides to cook.
• Continue roasting until the skin blisters and begins to peel away from the peppers.
• This is the only time you will use your oven.
• Remove Roasted Peppers, open up, clean out the seed pod and stem, and discard.
• Peel the peppers, chop and place in a large bowl.
• In a separate bowl, whisk together, soy sauce, vinegar, sesame oil, Splenda, curry powder and set aside.
• Cut about one inch off the bottoms of the asparagus spears and discard.
• Steam cook the asparagus spears.
• Do not overcook.
• Fine-chop asparagus and place in bowl with the peppers.
• Skin the Roma tomatoes, by dipping in very hot water for a few minutes.
• The skin will slide off easily.
• In your Food Processor, add the following in order, carrots, cauliflower, broccholi, zucchini, garlic, all the olives, mushrooms and tomatoes.
• Pulse-chop, in reasonable quantities and pieces at one time, through the feed tube.
• It will take several processes to complete the chopping.
• Hand-chop green onions, and celery spears.
• Add to the bowl with asparagus and roasted peppers.
• Next, add the whisked ingredients to the bowl; salt and pepper to taste, and mix well.
• Cover and set in refrigerator to"season".
• When ready to serve to your party guests, give the mixture an additional turn with a large spoon.
• Set out in separate bowls suitable for dipping, one cup portions at a time.
• Sprinkle each serving with Sesame Seeds and mix carefully to blend.
• Serve on separate trays with several kinds of your favourite cocktail crackers for dipping.
• Also goes well with baked tortilla chips, and small pita rounds.