Stuffed Italian Antipasto Food

ANTIPASTO-STUFFED BAGUETTES

Antipasto-Stuffed Baguettes image

These Italian-style sandwiches can be served as an appetizer or as a light lunch. A homemade olive paste makes every bite delicious.

Provided by Taste of Home

Categories Appetizers Lunch

Time 45m

Yield 2 dozen.

Number Of Ingredients 11

Ingredients

1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons olive oil
1 teaspoon lemon juice
1 garlic clove, minced
1/8 teaspoon each dried basil, thyme, marjoram and rosemary, crushed
2 French bread baguettes (10-1/2 ounces each)
1 package (4 ounces) crumbled feta cheese
1/2 pound thinly sliced Genoa salami
1 cup fresh baby spinach
1 jar (7-1/4 ounces) roasted red peppers, drained and chopped
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered

Steps:

In a blender, combine olives, oil, lemon juice, garlic and herbs; cover and process until olives are chopped. Set aside 1/3 cup olive mixture (refrigerate remaining mixture for another use)., Cut the top third off each baguette; carefully hollow out bottoms, leaving a 1/4-in. shell (discard removed bread or save for another use). , Spread olive mixture in the bottom of each loaf. Sprinkle with feta cheese. Fold salami slices in half and place over cheese. Top with the spinach, red peppers and artichokes, pressing down as necessary. Replace bread tops. Wrap loaves tightly in foil. Refrigerate for at least 3 hours or overnight., Serve cold, or to serve warm, preheat oven 350°. Place foil-wrapped loaves on a baking sheet. Bake 20-25 minutes or until heated through. Cut into slices; secure with a toothpick.

Nutrition Facts : Calories 52 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 196mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

STUFFED ITALIAN ANTIPASTO

STUFFED ITALIAN ANTIPASTO image

Categories Sandwich Pork Picnic

Yield 8 people

Number Of Ingredients 17

Ingredients

One, 10-inch diameter (approximately), round loaf of Italian Bread (or any other dense, rustic bread).
Have the following cut thin:
1/2 pound provalone cheese
1/4 pound Genoa Salami
1/2 pound hot Cappicola* (Italian Ham)
1/4 pound proscuitto*
1/4 pound Sopressata*
1 small jar of roasted red peppers (drained well)
1 small jar of marinated artichoke hearts (drained well)
Dressing:
1/2 cup balsamic vinegar
1 garlic clove (chopped fine)
1 teaspoon dried oregano
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
3/4 cup extra-virgin olive oil
(*Many cured, Italian meats are now available in supermarkets)

Steps:

Cut a 6 inch diameter hole in the top of the bread and reserve top. Remove all but a 3/4 inch shell of the inside of the bread (save inside of bread for another use, like feeding the ducks at the park!) Begin assembling the stuffed sandwhich: Divide the provalone cheese into thirds. Place one third along the bottom and sides of the inside of the bread. Next, place half of the salami, half of the hot cappicola, half of the proscuitto, and half of the sopressata. Top with half of the roasted peppers and half of the marinated artichoke. Top with another third of provalone cheese. Repeat layering with the rest of the meats in the same order and then the rest of the roasted peppers and artichokes. Finish up with the last of the provalone. Make the dressing: Mix the garlic, oregano, salt & pepper into the balsamic vinegar and slowly whisk in the extra virgin olive oil until the dressing emulsifies somewhat. Immediately pour dressing over the top of the sandwich and then tilt sandwich back and forth to allow dressing to cover the meats and settle around the inside of the bread. Place top of bread back on the sandwich, wrap the entire sandwich tightly in double thickness of aluminum foil and place in refrigerator overnight for the bread to soak up the dressing and for the flavors to develop. When ready to serve, slice like a pie into 8 slices.

ANTIPASTO ON A STICK

Antipasto on a Stick image

These make-ahead, quick appetizers are a party-favorite!

Provided by Lindsey

Categories Appetizers and Snacks Tapas

Time 10m

Yield 8

Number Of Ingredients 8

Ingredients

8 slices salami, rolled
8 (1/2 inch) cubes mozzarella cheese
8 pitted black olives
4 grape tomatoes, halved
4 marinated artichoke hearts, drained and halved
8 leaves fresh basil, rolled
8 bamboo toothpicks
8 teaspoons olive oil

Steps:

Thread each salami roll, mozzarella cheese, olive, tomato, artichoke heart, and basil roll onto each toothpick, respectively. Arrange toothpicks on a serving platter and drizzle olive oil over each.

Nutrition Facts : Calories 183.4 calories, Carbohydrate 3.4 g, Cholesterol 31.4 mg, Fat 15.3 g, Fiber 0.8 g, Protein 8.4 g, SaturatedFat 4.2 g, Sodium 696.1 mg, Sugar 0.1 g

CHOPPED ANTIPASTO STUFFED BREAD

Chopped Antipasto Stuffed Bread image

Categories Bread Salad

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 baguette, semolina round loaf, or other crusty bread
3/4 pound mixed assorted Italian ham and salami (choose from Genoa salami, capocollo spicy ham, prosciutto, prosciutto cotto, sweet or hot sopressata, mortadella, hard salami, pepperoni, abruzzese salami, calabrese salami)
1/3 pound Italian table cheeses (choose from Provolone, Pecorino, Asiago, Fontina, Scamorza, or mozzarella)
1 cup giardiniera (Italian jarred hot pickled vegetables), drained
A handful of fresh flat-leaf parsley leaves, chopped
A handful of olives, pitted and chopped
1 celery rib with the greens, chopped
2 cups shredded romaine lettuce hearts
Juice of 1 lemon
3 tablespoons extra-virgin olive oil (EVOO) (eyeball it)
Coarse black pepper
Shredded or torn fresh basil, if you have it, or a few spoonfuls of prepared pesto will do

Steps:

Preheat the oven to 200°F.
Crisp the bread in the low oven and cool. Split and hollow out the bread.
Chop and add the meats, cutting them into bite-size pieces or strips and place in a large bowl. Dice or slice the cheeses and add to the meats. Finely chop the pickled vegetables and add to the bowl. Add the parsley, olives, celery, and lettuce to your antipasto salad and dress with the lemon juice, EVOO, and pepper.
Fill the bottom of the bread with salad, mounding and packing it in there with a rubber spatula to help. Top with the basil leaves or spread the top with a layer of pesto, and set the top into place, pressing down on the stuffed bread. Cut a baguette into 4 pieces across, or cut a round loaf into 4 wedges. Wrap the ends of the sandwiches with wax paper or paper towels to control drips. How wide can you open your mouth?

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