Antipasto Potato Bake Recipes

HOT ANTIPASTO

Steps:

• In a large skillet, cook sausages over medium heat until no longer pink; drain and place in a large bowl. , Stir in the pepperoncini, cherry peppers, beans, mushrooms, artichokes, olives and pepperoni. Transfer to an ungreased 13x9-in. baking dish (dish will be full)., Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese. Bake 4-5 minutes longer or until cheese is melted.

ANTIPASTO WITH NEW POTATOES

Steps:

• Cook potatoes, in lightly salted water, until almost tender (about 18 minutes), add carrots during last three minutes.
• Drain and cool slightly.
• Quarter the potatoes.
• In a large Ziplock bag or a large bowl combine the potatoes, carrots, brocolli and olives; set aside.
• ---------MARINADE------------.
• Combine oil, vinegar, parsley, oregano, thyme and red pepper.
• Whisk until well mixed.
• Pour 3/4 of the marinade over the vegetable mixture close bag (cover bowl) and place in refrigerator.
• In another bag put in the cheese and pour the remaining marinade over the cheese, seal bag and refrigerate.
• Chill both bags for 4-24 hours, turn a few times to evenly coat the contents.
• To Serve, line the serving plate with leaf lettuce.
• Using a slotted spoon transfer veggies to the platter.
• If using salami fold into quarters and arrange on the platter.
• Arrange cheese on the platter, you can sprinkle it over or place it in an artistic arrangement through the veggies.

ANTIPASTO POTATO SALAD

Steps:

• Place potatoes in a dutch oven; cover with water and bring to a boil.
• Cover; reduce heat and simmer 20 minutes.
• Add artichoke hearts (unless using canned); cook an additional 4 mintues or until potatoes are tender. Drain, cool slightly.
• Cut potatoes into quarters and place in a large bowl.
• Cut artichokes in half crosswise.
• Add the artichokes, olives, onion, and parsley to potato; set aside.
• Combine vinegar and next six ingredients in a bowl and stir well.
• Pour mixture over potato mixture and toss gently.
• Serve warm, or cover and chill.

HOT ANTIPASTO

Steps:

• Preheat oven to 450°F.
• Spray rectangle baking dish with nonstick spray and unroll 1 can of crescent rolls and lay on.
• bottom of pan.
• Layer meat and cheeses, ending with all of the roasted peppers on top.
• Beat eggs and water in bowl; add Parmesan cheese and pour over layers, reserving about 1/3.
• Unroll second can of crescent rolls and lay over layers.
• Brush top layer with remaining egg mixture.
• Bake at 450°F for 20 minutes or until golden brown.
• Cool and cut into small squares. Serve warm.