Antipasto Bread Recipes

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ANTIPASTO BREAD



Antipasto Bread image

Sauteed vegetables add fresh, robust flavor to these hearty bread slices from Genise Krause of Sturgeon Bay, Wisconsin. For a change of pace, use prosciutto or shaved deli ham instead of salami. GENISE'S TIP: "On extra-busy nights, I sometimes substitute prepared giardiniera for the vegetables to speed things up."

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1 loaf (1 pound) unsliced Italian bread
3 tablespoons olive oil, divided
1 large carrot, chopped
1 medium green pepper, chopped
1 medium celery rib, chopped
1 medium onion, chopped
1 teaspoon minced garlic
1/2 cup prepared pesto
8 thin slices hard salami
4 plum tomatoes, sliced
1/2 cup chopped pitted green olives
2 cups shredded Italian cheese blend

Steps:

  • Cut bread in half lengthwise, then in half widthwise. Place cut side up in a foil-lined 15x10x1-in. baking pan. Brush with 2 tablespoons oil. Bake at 450° for 5-8 minutes or until lightly browned., Meanwhile, in a small skillet, saute the carrot, green pepper, celery, onion and garlic in remaining oil for 5 minutes or until tender., Spread pesto over bread. Top with salami, tomatoes, carrot mixture and olives. Sprinkle with cheese. Bake for 8-10 minutes or until cheese is melted. Cut each piece of bread in half to serve.

Nutrition Facts : Calories 389 calories, Fat 22g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 838mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein.

ANTIPASTO BREAD



Antipasto Bread image

I LOVE making this!! It can be a wonderful lunch or an appetizer! :)Great to take to picnics and the beach! :)

Provided by Wildflour

Categories     Breads

Time 1h10m

Yield 2 loaves

Number Of Ingredients 11

1 small red sweet bell pepper
1 small green bell pepper
1 tablespoon olive oil
flour
2 loaves frozen bread dough, thawed 1 lb. each
2 eggs, slightly beaten
1/2 lb good provolone cheese, thinly sliced
1/2 lb genoa hard salami, thinly sliced
1 (4 ounce) can sliced ripe olives, drained
oregano
poppy seed

Steps:

  • Core and seed peppers and cut lengthwise into 1/4" strips.
  • Heat oil in large skillet, add peppers, and saute over medium heat til just tender.
  • Drain on papertowels.
  • Line baking sheets with foil.
  • On lightly floured surface, roll out one loaf bread dough into a 14" x 8" rectangle.
  • (Dough shrinks, so let it relax and re-roll til it stays in shape.).
  • Brush dough with beaten egg.
  • Using half of the cheese and half of the salami, layer on cheese first, then salami, leaving a slight edge of dough all the way around.
  • Sprinkle with half of the black olives.
  • Place half of the peppers down along long edge, not all over.
  • Sprinkle whole top lightly with oregano.
  • Stretch long edge over the peppers, and continue rolling securely, jellyroll-style.
  • Pinch/seal edge and ends.
  • Place bread diagonally on baking sheet.
  • Repeat all with second loaf.
  • Cover loaves loosely with a lightly damp cloth towel and let rise in warm place for 30-45 minutes.
  • Heat oven to 350.
  • Brush loaves with egg.
  • Make 6-7 slashes on top of each loaf.
  • Sprinkle with poppy seeds.
  • Bake 25-30 minutes.
  • Serve warm or cold.

Nutrition Facts : Calories 1045.6, Fat 81.7, SaturatedFat 34.7, Cholesterol 376.6, Sodium 3734.8, Carbohydrate 14.5, Fiber 3.2, Sugar 3.3, Protein 62.6

ANTIPASTO BREAD



Antipasto Bread image

Whenever I make this recipe at my home or to bring to parties, at least 3 or 4 people ask for the recipe. It seems involved, but it's easy and so worth it. Our friend call it "the" appetizer.

Provided by Mary Close

Categories     Weeknight

Time 1h5m

Yield 24 squares

Number Of Ingredients 9

2 (8 ounce) packages Pillsbury Refrigerated Crescent Dinner Rolls
1 (12 ounce) jar of mancini sweet roasted red peppers (You can use Cento or Progresso or whatever other brand is available)
1/4 lb baked ham
1/4 lb swiss cheese
1/4 lb genoa salami
1/4 lb provolone cheese
1/4 lb pepperoni
3 eggs
2 tablespoons grated parmesan cheese

Steps:

  • Preheat oven to 350.
  • In a 9 x 13 ungreased baking pan, unroll one package of crescent rolls, sealing perforations and press dough to edges of pan.
  • Top the crescent roll dough with the ham, swiss, salami, provolone and the pepperoni.
  • Slice the roasted peppers into strips, and lay them on top of the pepperoni layer.
  • Beat 2 eggs with the Parmesan cheese, and pour over the roasted peppers.
  • Top with the second package of crescent rolls, again sealing the perforations as best as you can and pressing dough to the edges of the pan.
  • Beat the last egg and spread on top of the dough.
  • Cover with foil and bake for 30 minutes.
  • Remove foil and bake until golden brown, 10-15 minutes more.
  • Let sit at least 10 minutes before cutting into 2 inch squares.
  • Serve warm.

Nutrition Facts : Calories 153.6, Fat 8.3, SaturatedFat 3.6, Cholesterol 56.7, Sodium 605, Carbohydrate 11.1, Fiber 0.9, Sugar 1, Protein 8.3

ANTIPASTO



Antipasto image

Antipasto means "before the meal," and this antipasto recipe doesn't disappoint. Serve up this antipasto of cured meats, fresh cheeses, and herbs that will satisfy guests until the next course is ready.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 20

1 pound bocconcini (small balls of fresh mozzarella cheese)
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper
1 cup roasted red peppers, drained
1 small clove garlic, thinly sliced
2 large heads radicchio di Treviso, separated into leaves
8 fresh figs, halved lengthwise
2 cups artichoke hearts, drained and quartered
1 pound Pecorino cheese, cubed
1 pound provolone cheese, cubed
3/4 pound air-dried sopressata, thinly sliced
3/4 pound refrigerator-dried sopressata, thinly sliced
1 1/2 cups pepperoncini, drained
1 1/2 cups mixed olives, drained
1 1/2 cups peppadew peppers
3/4 pounds salami, thinly sliced
3/4 pounds prosciutto, very thinly sliced
Breadsticks, for serving

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.

ANTIPASTO



Antipasto image

This recipe makes a huge amount. I can it and give it away as Christmas gifts. We usually make this as a group project to cut down on prep time and cost. The ingredient amounts may be altered proportionally as needed.

Provided by Karen

Categories     Appetizers and Snacks     Antipasto Recipes

Time 9h30m

Yield 56

Number Of Ingredients 15

4 cups chopped cauliflower
4 cups pearl onions
2 cups chopped red bell peppers
2 cups chopped green bell peppers
2 cups chopped celery
2 cucumbers - peeled, seeded and chopped
2 cups carrots, chopped
2 cups vegetable oil
2 cups distilled white vinegar
1 (6 ounce) can tomato paste
1 tablespoon pickling spice, wrapped in cheesecloth
1 cup black olives
1 cup pitted green olives
4 cups canned mushrooms
1 ½ (5 ounce) cans tuna, drained and flaked

Steps:

  • In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight.
  • In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.
  • In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes.
  • Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp.
  • Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate.

Nutrition Facts : Calories 100.7 calories, Carbohydrate 5.1 g, Cholesterol 1 mg, Fat 8.5 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 167.1 mg, Sugar 1.9 g

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