ANTIPASTI PLATTER
Provided by Giada De Laurentiis
Categories appetizer
Time 14h15m
Yield 6 to 8 servings
Number Of Ingredients 23
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
This is a layered antipasto, so you can cut it in square slices neatly and have all the ingredients. This is a beautiful dish that's always a hit! It will make the vegetarians jealous. Add the veggies to your liking. Serve with fresh Italian bread. Enjoy!
Provided by WMAURO
Categories Appetizers and Snacks Antipasto Recipes
Time 45m
Yield 20
Number Of Ingredients 20
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.
Nutrition Facts : Calories 502.9 calories, Carbohydrate 7.4 g, Cholesterol 93.7 mg, Fat 39 g, Fiber 1.6 g, Protein 31.3 g, SaturatedFat 18 g, Sodium 2208.7 mg, Sugar 2.6 g
ANTIPASTO PLATTER
This Antipasto Platter is one of my favorite arrangements to prepare for gatherings. See the blog post for more ingredient suggestions.
Provided by Joanne Ozug
Categories Appetizer
Time 15m
Number Of Ingredients 19
Steps:
- Select a large platter and a large wooden board for it to rest on. The platter will have the meats, cheeses, and vegetables, and the board will hold the crackers around the platter.
- Prepare the marinated mozzarella by tossing all the ingredients in a bowl, and let it sit while you begin arranging the other ingredients.
- Place 3 meats on different sections of the platter, making sure to fan out the slices of salami or prosciutto.
- Begin filling in with groups of vegetables. Since the olives are so small, I like to put those in a bowl, but otherwise I place groups of items like artichokes or cherry peppers in heaps on the platter.
- Cut the cheeses into bite-sized wedges or cubes, if necessary. Place on the platter in groups, along with the marinated mozzarella.
- Once the platter is filled, place it on the wooden board, then arrange the breadsticks and crackers all around it. Serve and enjoy!
Nutrition Facts : Calories 427 kcal, Carbohydrate 1 g, Protein 20 g, Fat 38 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 68 mg, Sodium 1131 mg, Fiber 1 g, ServingSize 1 serving
MARINATED ANTIPASTO PLATTER
"It's really hard to stop eating this!" our testers said after trying this addicting, full-flavored medley. -Shirley Foltz, Dexter, Kansas
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 155 calories, Fat 13g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 638mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein.
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
Make and share this Marinated Antipasto Platter recipe from Food.com.
Provided by Vicki in CT
Categories Vegetable
Time 25m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Combine marinade ingredients.
- Marinade vegetables in container overnight.
- Place green leaf or other decorative lettuce leaves on large platter. Arrange vegetables, meats, and cheeses decoratively over lettuce leaves.
Nutrition Facts : Calories 183.7, Fat 14.2, SaturatedFat 4.5, Cholesterol 22.2, Sodium 544.6, Carbohydrate 6.6, Fiber 3, Sugar 2.4, Protein 8.7
MARINATED ANTIPASTO APPETIZERS
Marinated antipasto is always a welcome appetizer. But to be an applauded appetizer, serve them kabob-style on small wooden skewers.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 40m
Yield Makes 16 servings, 1 skewer and 4 crackers each.
Number Of Ingredients 6
Steps:
- Combine cheese, artichokes and dressing. Refrigerate 30 min. to marinate.
- Drain cheese and artichokes; discard marinade. Thread 1 each tomato, artichoke quarter, pepperoni slice and cheese cube onto each of 16 small wooden skewers.
- Arrange on platter. Serve with crackers.
Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
MARINATED MUSHROOMS FOR ANTIPASTO
Marinated mushrooms are one of my favorite Italian antipasti. They are easy to make and all you need is some crusty bread to eat with them. They also taste good as a side for raclette.
Provided by Rita
Categories Appetizers and Snacks Vegetable Mushrooms
Time 5h25m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add mushrooms and cook until softened, about 10 minutes. Drain and set aside to cool.
- Combine olive oil, white wine vinegar, red onion, oregano, thyme, garlic, salt, and pepper in a large jar with a lid. Close jar and shake well. Add cooked mushrooms and refrigerate at least 5 hours. Remove from refrigerator 10 minutes prior to serving.
Nutrition Facts : Calories 79.1 calories, Carbohydrate 3.1 g, Fat 7 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 1 g, Sodium 149.3 mg, Sugar 1.2 g
ANTIPASTO MARINATED VEGETABLES
The colorful vegetables and the tart dressing make this a lively addition to a holiday table. Serve it as a side dish or condiment-it's great either way. Refrigerate for three hours before serving to give the flavors time to blend. -Barbara McCalley, Allison Park, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 10 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 156 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 312mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
SPRING ANTIPASTO PLATTER
The antipasto table in old-fashioned Italian restaurants is a sort of precursor to the modern-day salad bar, though usually far better. The idea is to let customers serve themselves (or be served by the maître d') a few spoonsful of room temperature vegetable preparations-grilled eggplant, roasted peppers, marinated mushrooms-along with a little cheese and salumi. It's an easy concept to adopt at home for a dinner party. Serve it buffet style, on a platter, or on individual plates as a first course. Change the vegetables seasonally; for spring use asparagus, fennel, snap peas and young onions. Choose the very freshest mozzarella, burrata or ricotta, and thinly sliced prosciutto, salame, mortadella or lardo.
Provided by David Tanis
Categories dinner, lunch, quick, salads and dressings, vegetables, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the broiler. Put a large pot of water on to boil.
- Trim tops, roots and outer layer of spring onions, then arrange in one layer on a broiler pan. Broil until they are lightly charred on one side, 2 to 3 minutes, then turn and broil the other side until onions have softened a bit, about 3 minutes more. (It's fine if they become blackened in spots.) Remove pan and let cool to room temperature.
- When water boils, salt well and submerge asparagus. Cook briefly, about 2 minutes for medium spears. Lift asparagus from water and spread in 1 layer on a kitchen towel and let cool to room temperature. Repeat process with the sugar snap peas and spread them on a separate kitchen towel.
- Arrange spring onions, asparagus, snap peas and fennel on a large platter. Drape prosciutto around the edge. Season vegetables lightly with sea salt and pepper and drizzle with olive oil. Garnish platter with basil or mint leaves. Put cheese on a small cutting board and pass separately. (Alternatively, compose individual plates with all components.)
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 26 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 12 grams, Sodium 757 milligrams, Sugar 7 grams
ANTIPASTO PLATTER
Antipasto is a traditional appetizer, which can also be served as a light meal. In our family its always served on holidays, but I frequently make it for a light weekend supper or when the guys are looking for a snack when watching a game. Please adjust the amounts and ingredients to your preferences and the number of people you are serving.
Provided by Dee514
Categories Lunch/Snacks
Time 20m
Yield 1 Large Antipasto, 12-18 serving(s)
Number Of Ingredients 19
Steps:
- Sliced meats may be rolled up (into tube shapes).
- Arrange your choices attractively on a large (oval) platter, serve with thin slices of Italian bread and bread sticks on the side.
- A cruet of olive oil and vinegar near by is a nice touch.
Nutrition Facts : Calories 453.2, Fat 29.6, SaturatedFat 13.5, Cholesterol 88.9, Sodium 3148.1, Carbohydrate 19.4, Fiber 6, Sugar 9.5, Protein 30.4
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