Caprese Antipasto Recipes

EASY ITALIAN ANTIPASTO SKEWERS

Steps:

• In a small bowl toss together the cherry tomatoes, mozzarella balls, olive oil, oregano and salt. Then thread a cherry tomato, mozzarella ball, basil leaf, cherry tomato and a mozzarella ball.
• Cut the cantaloupe in half and clean, then make 8 melon balls.
• Slice the prosciutto down the middle and fold in an accordion style. Then thread starting with a melon ball, then prosciutto, mozzarella ball, prosciutto, melon ball and prosciutto.
• Grill Zucchini slices on a pan grill or bbq.
• Then slice each the prosciutto slice down the middle, set aside.
• In a medium bowl mix together the drained ricotta, parmesan cheese, salt and pepper. Spread some of the ricotta mixture on each slice of grilled zucchini, place a slice of prosciutto on top and roll up. Thread 3 zucchini rolls on each skewer.

CAPRESE SKEWERS

Steps:

• Cut the mozzarella fresca balls in half.
• Wrap a large basil leaf around a grape tomato and a mozzarella ball half, with the flat side facing down.
• Stick a toothpick through the basil, tomato and mozzarella. Repeat until your plate is full.
• Drizzle some balsamic vinegar over the caprese skewers and plate.

CAPRESE ANTIPASTO

Steps:

• To roast peppers, set them directly in the flames of a stovetop gas burner turned to high, or over hot coals if you happen to be grilling. (You could also roast under the broiler, with peppers as close to heat source as possible.) Turn peppers with tongs until skins are blackened and blistered all over, 5 to 7 minutes. Remove to a plate and let cool. To peel, cut peppers lengthwise. Scrape seeds and veins away with your knife, then turn peppers over and scrape away charred skin. Slice peeled peppers into 1/2-inch ribbons and place in a small bowl. Season with salt and pepper, then add 1 tablespoon olive oil and toss. (Peppers may be roasted up to a day ahead.)
• Cut mozzarella into 1/4-inch slices. Cut tomatoes into 1/2-inch slices and halve cherry tomatoes.
• Arrange mozzarella slices in the center of a large platter. Surround with tomatoes and sprinkle lightly with salt. Add roasted pepper strips, caperberries and olives. Drape prosciutto around the platter. Garnish with basil leaves. Drizzle generously with olive oil and serve.

CALABRESE ANTIPASTO

Steps:

• Place all of the prepared and drained vegetables in separate bowls and reserve their juices.
• In a large saucepan, combine ketchup, Worcestershire, horseradish, tomato sauce, tarragon vinegar, brown sugar, garlic, lemon juice, and cayenne. Bring to a simmer over medium heat. Season, to taste, with salt.
• Bring a large pot of water to a boil and salt it generously. Blanch the cauliflower for about 2 minutes; it should still be crisp. With a skimmer, transfer the florets to a tray to cool quickly. Repeat with the carrots and then with the celery, cooking them just long enough to remove their raw taste; they will be cooked more later. Add the white wine vinegar to the water and blanch the mushrooms for 1 minute (the vinegar will keep the mushrooms white). Drain and spread the mushrooms on a tray to cool quickly.
• Add the cauliflower, carrots, celery, and mushrooms to the sauce. Add the juices from the canned and jarred vegetables. Add the pepperoncini, olives, pickles, onions, and artichoke hearts and toss well.
• In sterilized canning jars, place 1 teaspoon tarragon vinegar (this will guarantee freshness). Load the sauced vegetables into the jar, using a wide-mouthed funnel to avoid a mess.
• In one of the large pans that you have used, add olive oil, tuna, and anchovies and mix well. Top each jar with some of the tuna mixture. Cover and refrigerate, or allow to cool on the counter before serving. This will keep in the refrigerator for up to 2 weeks.

ITALIAN ANTIPASTO CAPRESE SALAD RECIPE

Steps:

• Starting in the middle of the plate begin arranging the slices like so: one slice of mozzarella, one slice of tomato one large leaf (or two small) of fresh basil.
• Continue in a circle until all the ingredients are used and you have filled the plate in a spiral.
• Season with Salt and Pepper to taste.
• Pour the balsamic vinegar glaze and olive oil evenly over the salad. (This is optional because Classic Caprese Salad does not include a dressing or vinegar.)
• Serve and enjoy immediately.