Garlic And Sage Marinated Antipasto Recipes

ANTIPASTO WITH MARINATED MUSHROOMS

Antipasto With Marinated Mushrooms image

Simple and easy antipasto with marinated mushrooms--great for parties or a start to an Italian dinner.

Provided by southern chef in lo

Categories Vegetable

Time P1D

Yield 8 serving(s)

Number Of Ingredients 23

Ingredients

3 tablespoons lemon juice
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon dried tarragon leaves
1 garlic clove, slightly crushed
1/8 teaspoon black pepper
1/2 cup olive oil
fresh mushrooms, stems removed
4 teaspoons red wine vinegar
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1 dash black pepper
1/4 cup olive oil
4 ounces mozzarella cheese, cut into 1/2-inch cubes
4 ounces prosciutto or 4 ounces cooked ham, thinly sliced
4 ounces provolone cheese, cut into 2-inch sticks
1 (10 ounce) jar pepperoncini peppers, drained
8 ounces hard salami, thinly sliced
2 (6 ounce) jars marinated artichoke hearts, drained
1 (6 ounce) can pitted ripe olives, drained
lettuce leaf, for garnish
fresh basil leaf, for garnish
chives (to garnish)

Steps:

Prepare Marinated Mushrooms; set aside. Combine vinegar, dried basil, oregano and black pepper in small bowl. Add oil; whisk until well blended. Add mozzarella cubes; stir to coat. Marinate, covered, in refrigerator at least 2 hours.
Drain mozzarella cubes, reserving marinade. Wrap 1/2 of prosciutto slices around provolone sticks; roll up remaining slices separately. Arrange mozzarella cubes, prosciutto-wrapped provolone sticks, prosciutto rolls, Marinated Mushrooms, pepperoncini, salami, artichoke hearts and olives on large platter lined with lettuce, if desired. Drizzle reserved marinade over pepperoncini, artichoke hearts and olives. Garnish, if desired. Serve with small forks or toothpicks.
MARINATED MUSHROOM DIRECTIONS: Combine lemon juice, parsley, salt, tarragon, garlic and pepper in medium bowl. Add oil; whisk until well blended. Add mushrooms; stir to coat. Marinate, covered, in refrigerator 4 hours or overnight, stirring occasionally. Drain mushrooms; reserve marinade for dressing, if desired.

Nutrition Facts : Calories 353.6, Fat 31.6, SaturatedFat 8.1, Cholesterol 27.7, Sodium 1137, Carbohydrate 9.6, Fiber 3.6, Sugar 2, Protein 10.4

ANTIPASTO MARINATED VEGETABLES

Antipasto Marinated Vegetables image

The colorful vegetables and the tart dressing make this a lively addition to a holiday table. Serve it as a side dish or condiment-it's great either way. Refrigerate for three hours before serving to give the flavors time to blend. -Barbara McCalley, Allison Park, Pennsylvania

Provided by Taste of Home

Categories Lunch Side Dishes

Time 35m

Yield 10 servings.

Number Of Ingredients 15

Ingredients

3 celery ribs, sliced
3 large carrots, sliced
1 medium green pepper, julienned
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 jar (4-1/2 ounces) whole mushrooms, drained
3/4 cup sliced ripe olives
3/4 cup olive oil
1/3 cup white wine vinegar
2 green onions (white parts only), thinly sliced
2 garlic cloves, minced
1-1/2 teaspoons sugar
3/4 teaspoon pepper
1/4 teaspoon salt
1 jar (2 ounces) pimiento strips
2 tablespoons minced fresh parsley

Steps:

Place 1 in. of water, celery, carrots and green pepper in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until crisp-tender, 5-7 minutes. Drain. Transfer to a large bowl; add artichokes, mushrooms and olives., In a small saucepan, whisk oil, vinegar, onions, garlic, sugar, pepper and salt; bring just to a boil. Pour over vegetables; toss to coat. Cool to room temperature. Stir in pimientos and parsley. Refrigerate until serving.

Nutrition Facts : Calories 156 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 312mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

MARINATED ANTIPASTO PLATTER

Marinated Antipasto Platter image

Make and share this Marinated Antipasto Platter recipe from Food.com.

Provided by Vicki in CT

Categories Vegetable

Time 25m

Yield 16 serving(s)

Number Of Ingredients 18

Ingredients

8 ounces mushrooms, whole
1 pint cherry tomatoes
1 green pepper, cut into strips
5 ounces olives, super colossal
1/3 lb sliced roast beef, cut into strips and rolled up and secured with toothpicks
12 ounces artichoke hearts, drained
11 ounces pepperoncini peppers, drained
1/2 lb provolone cheese, cubed
1/4 lb salami, slice rolled up and secured with toothpicks
lettuce leaf
1/2 cup olive oil
1/2 cup vinegar
2 tablespoons Dijon mustard
1 teaspoon honey
salt and pepper
1 tablespoon fresh basil, chopped
1/4 teaspoon dried oregano
1 teaspoon garlic, minced

Steps:

Combine marinade ingredients.
Marinade vegetables in container overnight.
Place green leaf or other decorative lettuce leaves on large platter. Arrange vegetables, meats, and cheeses decoratively over lettuce leaves.

Nutrition Facts : Calories 183.7, Fat 14.2, SaturatedFat 4.5, Cholesterol 22.2, Sodium 544.6, Carbohydrate 6.6, Fiber 3, Sugar 2.4, Protein 8.7

MIXED ANTIPASTO

Mixed Antipasto image

Categories Olive Pepper Tomato Appetizer Buffet Mozzarella Meat Artichoke Fennel Carrot Gourmet

Yield Serves 6 to 8

Number Of Ingredients 20

Ingredients

For the marinade
1 large garlic clove, minced
2 tablespoons balsamic vinegar
2 tablespoons red-wine vinegar
1/2 teaspoon crumbled dried rosemary
1 teaspoon dried basil, crumbled
1 teaspoon dried orégano, crumbled
1/4 teaspoon dried hot red pepper flakes, or to taste
1/2 cup olive oil
3 large carrots, cut diagonally into 1/4-inch-thick slices
2 small fennel bulbs (about 1 1/2 pounds), cut crosswise into 1/4-inch-thick slices (about 3 cups)
2 red bell peppers, roasted and cut into strips
2 yellow bell peppers, roasted and cut into strips
a 12-ounce jar peperoncini (pickled Tuscan peppers), rinsed and drained well
3/4 pound black or green brine-cured olives or a combination
1/4 pound sun-dried tomatoes packed in oil, drained and cut into strips
3/4 pound marinated or plain bocconcini (small mozzarella balls, available at specialty foods shops and some supermarkets)
1/2 pound pepperoni or soppressata (hard Italian sausage, available at Italian markets, some butcher shops, and, some specialty foods shops), cut crosswise into 1/4-inch-thick slices and the slices quartered
two 7-ounce jars marinated artichoke hearts, rinsed and drained well
1/3 cup minced fresh parsley leaves plus, if desired, parsley sprigs for garnish

Steps:

Make the marinade:
In a small bowl whisk together the garlic, the vinegars, the rosemary, the basil, the orégano, the red pepper flakes, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the marinade until it is emulsified.
In a large saucepan of boiling water blanch the carrots and the fennel for 3 to 4 minutes, or until they are crisp-tender, drain them, and plunge them into a bowl of ice and cold water. Let the vegetables cool and drain them well. In a large bowl toss together the carrots, the fennel, the roasted peppers, the peperoncini, the olives, the sun-dried tomatoes, the bocconcini, the pepperoni, the artichoke hearts, the marinade, the minced parsley until the antipasto is combined well and chill the antipasto, covered, for at least 4 hours or overnight. Transfer the antipasto to a platter, garnish it with the parsley sprigs, and serve it at room temperature.

GARLIC AND SAGE MARINATED ANTIPASTO

Garlic and Sage Marinated Antipasto image

Provided by Donna Hay

Categories Garlic Olive Tomato Vegetable Appetizer Vegetarian Quick & Easy Feta Artichoke Sage Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

6 artichoke hearts, halved and well drained
200 grams (7 ounces) mixed green and black olives
200 grams (7 ounces) cherry tomatoes, halved
4 tablespoons fruity olive oil
15 sage leaves
3 cloves garlic, sliced
Cracked black pepper
2 tablespoons white wine vinegar
150 grams (5 ounces) fetta cheese, sliced

Steps:

Combine the artichokes, olives, and tomatoes. Place the oil and sage in a small saucepan over medium heat and cook for 1 minute. Add the garlic and pepper and cook for a further 2 minutes or until the sage is crisp. Remove from the heat and stir through the vinegar. Pour over the artichoke mixture and stand for 5 minutes before serving. Serve with the fetta and crispbread biscuits or slices of crusty bread.

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