Anti Pasto Appetizers Recipes

ANTI-PASTO APPETIZERS

Steps:

• Cook tortellini according to directions on package. Drain well and cool completely.
• Place tortellini and olives in bowl. Pour in dressing and mix. Marinate at least 4 hours (the longer it marinates, the stronger the flavor).
• Drain tortellini and olives well.
• Cut salami into quarters.
• Cut pepperoni in half.
• Cut 40 small chunks of cheese
• On a toothpick put: 1 olive, 1 salami, 1 tortellini, 1 pepperoni, and one chunk cheese.
• Repeat process until all is used up.
• Refrigerate until ready to use.

ANTIPASTO ON A STICK

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.

ANTIPASTO SALAD II

Steps:

• Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
• Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.
• Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.

ANTIPASTO

Steps:

• In a medium bowl, combine bocconcini, olive oil, parsley, and red-pepper flakes. Season with salt and pepper; stir to combine. Set aside. In a medium bowl, combine roasted red peppers and garlic; set aside.
• Line a large platter with radicchio leaves. Arrange ingredients, with the exception of the breadsticks, on a platter in a decorative pattern. Serve with breadsticks.