Rustic Antipasto Food

RUSTIC ANTIPASTO

Rustic Antipasto image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

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

Antipasto image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 5m

Yield 2 to 4 servings

Number Of Ingredients 6

Ingredients

1 cup boccocini
1 cup mixed olives
1/4 cup basil chiffonade
Thyme sprigs, for garnish
Salt and freshly ground black pepper
Drizzle olive oil

Steps:

Place the boccocini and olives on a platter or bowl. Top with basil and thyme, season with salt and pepper, and drizzle with olive oil.

ANTIPASTI PLATTER WITH HOMEMADE FLATBREADS

Antipasti platter with homemade flatbreads image

Impress your dining partner with pan-fried flatbreads. Serve with olives, cured meats, roasted peppers and cheese

Provided by Good Food team

Categories Lunch, Main course, Starter

Time 1h

Number Of Ingredients 11

Ingredients

2 red, orange or yellow peppers , deseeded and halved
3 tbsp olive oil
198g jar green olive
1 garlic clove , finely chopped
100g feta cheese , cubed
tub of tzatziki
150g pack radish
1 tbsp balsamic vinegar or balsamic glaze
140g self-raising flour , plus extra for dusting
140g low-fat natural yogurt
100g pack Continental sliced meats

Steps:

Heat oven to 200C/180C fan/gas 6. Place the peppers, skin-side up, on a non-stick baking sheet and brush over 1 tbsp of the oil. Roast for 30 mins.
Meanwhile, drain the olives and place in a serving bowl, drizzle over 1 tbsp oil, then stir through the garlic and lots of black pepper. Place the feta, tzatziki and radishes in serving bowls.
Remove the peppers from the oven, place in a bowl and cover with cling film. Leave until cool enough to handle, then peel off the skins. Dab dry with kitchen paper, remove the stalk and seeds, then slice into thin strips. Place in a serving bowl with the remaining 1 tbsp oil and the balsamic vinegar or glaze.
To make flatbreads, sift the flour into a bowl and stir in the yogurt. Bring the mixture together to form a soft dough. Turn out onto a floured surface and knead gently until smooth. Roll into 4 balls, then use a rolling pin to roll into circles as thin as you can (approx 2mm), then shake off any excess flour. Heat a large frying pan, add the flatbreads one at a time and cook for 1-2 mins each side. Keep warm in a low oven while you cook the rest. To serve, arrange the meat on a platter with the antipasti. Serve with the flatbreads.

Nutrition Facts : Calories 879 calories, Fat 48 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 23 grams sugar, Fiber 10 grams fiber, Protein 38 grams protein, Sodium 7.7 milligram of sodium

RUSTIC ANTIPASTO SALAD

Rustic Antipasto Salad image

This antipasto salad is as easy as it is rustic, with just a few key ingredients-including tomatoes, salami and feta cheese.

Provided by My Food and Family

Categories Appetizers & Snacks

Time 10m

Yield 1 serving

Number Of Ingredients 5

Ingredients

1 tomato, chopped
2 Tbsp. KRAFT Balsamic Vinaigrette Dressing
2 cups loosely packed torn salad greens
3 slices OSCAR MAYER Cotto Salami, cut into strips
2 Tbsp. ATHENOS Crumbled Feta Cheese with Garlic & Herb

Steps:

Combine tomatoes and dressing.
Cover serving plate with salad greens; top with salami, cheese and tomato mixture.

Nutrition Facts : Calories 350, Fat 26 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 80 mg, Sodium 1610 mg, Carbohydrate 14 g, Fiber 3 g, Sugar 8 g, Protein 17 g

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