Antipasti Bites Recipes

ANTIPASTI BITES

Antipasti Bites image

Five ingredients and 20 minutes is all it takes to make this party-perfect appetizer.

Provided by Corey Valley

Categories Appetizer

Time 20m

Yield 8

Number Of Ingredients 6

Ingredients

24 slices Genoa salami (medium thickness)
1 cup Progresso™ marinated artichoke hearts, drained, finely chopped
1/3 cup jarred finely chopped roasted red bell peppers
1/4 cup chopped fresh basil leaves
4 oz fresh mini mozzarella balls
Salt and pepper to taste

Steps:

Position oven rack in middle of oven. Heat oven to 375° F.
Place salami slice in each of 24 ungreased mini muffin cups. Press salami slices into cups.
Bake 7 to 10 minutes or until salami is crisp. Cool.
In large bowl, mix remaining ingredients.
Place 2 to 3 tablespoons mixture in each salami cup, and serve.

Nutrition Facts : Calories 170, Carbohydrate 3 g, Cholesterol 40 mg, Fat 1, Fiber 2 g, Protein 8 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 0 g, TransFat 0 g

ANTIPASTO BITES RECIPE - (3.9/5)

Antipasto Bites Recipe - (3.9/5) image

Provided by á-4084

Number Of Ingredients 13

Ingredients

9 ounces fresh cheese tortellini
1/2 cup extra-virgin olive oil, plus 1 tablespoon, divided
Kosher salt
Freshly ground black pepper
2 tablespoons balsamic vinegar
8 ounces mozzarella balls
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
4 ounces sliced salami
1/4 pound roasted red peppers, chopped into bite-sized pieces
1 bunch fresh basil
1 (14-ounce) can artichoke hearts, drained and chopped into bite-sized pieces
1/4 pound green olives

Steps:

In a large pot of boiling water, add 1 tablespoon olive oil. Cook tortellini according to package directions until al dente. Drain and transfer to large bowl. Season cooked tortellini with salt and pepper. Add balsamic vinegar and 1/4 cup olive oil and mix to combine. Set aside. In a small bowl, add mozzarella balls, Italian seasoning, red pepper flakes, and remaining 1/4 cup olive oil. Mix to combine and set aside. Assemble skewers by layering one piece each mozzarella, salami, roasted red pepper, tortellini, basil, artichoke heart, and green olives.

ANTIPASTI SKEWERS

Antipasti Skewers image

Provided by Giada De Laurentiis

Categories appetizer

Time 10m

Yield 6 skewers

Number Of Ingredients 12

Ingredients

6 pieces ciliegine mozzarella (cherry-sized mozzarella balls)
1 tablespoon extra-virgin olive oil
1/8 teaspoon dried oregano
1/8 teaspoon kosher salt
2 roasted yellow peppers, sliced into 6 strips and rolled
6 cherry tomatoes
6 pitted green olives
3 jarred piquillo peppers, halved lengthwise
6 pitted Kalamata olives
6 quarters marinated artichoke hearts
6 thin slices salami, rolled
6 leaves fresh basil

Steps:

Toss the mozzarella, olive oil, oregano and salt together in a small bowl.
Thread six 8-inch skewers as follows: mozzarella, yellow pepper, cherry tomato, green olive, piquillo pepper, Kalamata olive, artichoke heart, salami, basil. Serve on a platter.

ANTIPASTO CUPS

Antipasto Cups image

Turn salami slices into appetizer shells to fill with the veggies and cheese of your choice. -Melissa Obernesser, Utica, New York

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 9

Ingredients

24 slices Genoa salami (3-1/2 inches)
1 can (14 ounces) water-packed artichoke hearts
1 jar (8 ounces) marinated whole mushrooms
1 jar (8 ounces) roasted sweet red peppers
1/2 pound fresh mozzarella cheese, cut into 1/2-inch cubes
3 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon garlic salt
1/8 teaspoon pepper

Steps:

Preheat oven to 400°. Press half of the salami into 12 muffin cups. Loosely crumple aluminum foil to form twelve 2-in. balls; place in cups to keep salami from sliding. Bake until edges begin to brown, 6-8 minutes. Using tongs, remove from pans and invert onto paper towels to drain. Wipe muffin cups clean. Repeat with remaining salami, reusing foil balls., Meanwhile, drain and coarsely chop artichoke hearts, mushrooms and red peppers; transfer to a small bowl. Stir in cheese. In another bowl, whisk oil, vinegar, garlic salt and pepper until blended. Drizzle over vegetable mixture; toss to coat. Using a slotted spoon, fill salami cups with vegetable mixture.

Nutrition Facts : Calories 87 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 325mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.

CRESCENT ANTIPASTO BITES

Crescent Antipasto Bites image

First off, I want to say that the cooking time is 20 min, not 40 min. The site software wasn't cooperating. This is a great appetizer! I wasn't sure of the number of servings.... It depends on if it's an appetizer or can be a great side to a meal. I think it would be good with a simple salad.

Provided by VickyJ

Categories Cheese

Time 40m

Yield 16 appetizer sqares, 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 teaspoons all-purpose flour
1 (13 7/8 ounce) can Pillsbury refrigerated classic pizza crust
1 (7 1/2 ounce) jar roasted red peppers, drained, chopped
1 (6 ounce) jar marinated artichoke hearts, drained, chopped
3/4 cup drained pitted ripe olives, chopped
3 ounces thinly sliced genoa salami, cut into 1/2-inch pieces
3 ounces thinly sliced provolone cheese, cut into 1/2-inch pieces
4 ounces crumbled feta cheese
1/2 teaspoon dried Italian seasoning, if desired

Steps:

Heat oven to 400°F Sprinkle flour evenly over cookie sheet. Unroll dough; place on floured cookie sheet. Starting at center, press into 14x10-inch rectangle.
Sprinkle roasted peppers, artichokes and olives evenly over dough. Top with salami, provolone cheese and feta cheese. Sprinkle with Italian seasoning.
Bake at 400°F for 15 to 20 minutes or until provolone cheese is melted and edge of crust is golden brown. Cut into squares. Serve warm.

Nutrition Facts : Calories 199.9, Fat 14.7, SaturatedFat 7.4, Cholesterol 42.1, Sodium 1265.4, Carbohydrate 7.4, Fiber 2.5, Sugar 1.2, Protein 10.9

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