Mixed Antipasto Recipe Epicuriouscom
GARLIC AND SAGE MARINATED ANTIPASTO
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
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.
GRILLED VEGETABLE ANTIPASTO WITH HERBED CHEVRE AND CROSTINI
Provided by Sara Foster
Categories Cheese Dairy Herb Pepper Tomato Vegetable Appetizer Side Goat Cheese Basil Rosemary Bell Pepper Squash Zucchini Summer Grill Grill/Barbecue Thyme Dill Parsley Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6-8
Number Of Ingredients 35
Steps:
- Grilled Vegetable Antipasto:
- 1. Brush the grill grates lightly with the safflower oil. Prepare a hot fire on a gas or charcoal grill.
- 2. Whisk together the olive oil, vinegar, and basil in a small bowl until well blended. Brush the zucchini, yellow squash, onion, red bell peppers, and scallions with the olive oil mixture. Place the vegetables on the hot grill and cook 3 to 4 minutes per side until crisp-tender. Season with salt and pepper.
- 3. Soak the sun-dried tomatoes in 1 cup hot water, covered, about 5 minutes or until softened. Drain and set aside. (Note: Eliminate this step if you are using sun-dried tomatoes packed in oil.)
- 4. Arrange the grilled vegetables, sun-dried tomatoes, and sliced tomatoes on individual plates or a serving platter. Add a slice of chevre on the side of the vegetables. Drizzle the vegetables with the vinaigrette, and drizzle a little more vinaigrette around the place. Garnish with the parsley and basil. Season with additional salt and pepper, if desired, and serve with crostini.
- Crostini:
- Makes 25 to 30 crostini
- 1. Preheat the oven to 400 degrees
- 2. Slice the bread on a slight angle into 1/4-inch-thick slices and place on a baking pan in a single layer.
- 3. Mix together the olive oil, butter, parsley, dill and pepper in a small bowl.
- 4. Brush one side of each piece of bread with the butter mixture and sprinkle with the salt. Toast in the oven 10 to 15 minutes, until golden brown and crunchy.
- 5.Let cool completely, then store in an air-tight container up to 1 week.
- Herbed Balsamic Vinaigrette:
- 1. Combine the vinegar, lemon juice, herbs, and pepper in a small bowl and stir to mix.
- 2. Slowly add the olive oil and the canola oil and whisk until all the oil is incorporated. Refrigerate in an air-tight container until ready to use or up to 1 week.
- Herbed Chevre:
- 1. Mix the parsley and pepper together on a plate. Roll the chevre log in the mixture, pressing lightly so the seasonings adhere. Wrap in plastic wrap and chill 1 to 2 hours.
- 2. Remove the log from the refrigerator and unwrap. Cut into 1-inch slices with string, dental floss, or wire. Keep refrigerated until ready to serve
ANTIPASTO SALAD
Long sweet peppers show up at farmers' markets during the peak of the season and may be sold as long sweet yellow, sweet banana, Hungarian Sweet, or Cubanelle. You can substitute two medium red, orange, or yellow bell peppers (don't use the green ones).
Provided by Andy Baraghani
Categories Bon Appétit Salad Artichoke Mozzarella Bell Pepper Sausage Basil Appetizer
Yield 4 servings
Number Of Ingredients 13
Steps:
- Mix garlic, oil, vinegar, oregano, and red pepper flakes in a large bowl. Add sweet peppers, onion, artichokes, mozzarella, and salami and toss to coat; season with salt and black pepper. Let sit, tossing occasionally, at least 15 minutes.
- Zest half of lemon over salad and add basil; toss to combine. Season with more salt and black pepper if needed.
- Do Ahead
- Salad (without lemon zest and basil) can be made 1 day ahead. Cover and chill.
MIXED ANTIPASTO
Make and share this Mixed Antipasto recipe from Food.com.
Provided by Wendys Kitchen
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 544.4, Fat 37.9, SaturatedFat 10.9, Cholesterol 44.8, Sodium 1533.3, Carbohydrate 38.3, Fiber 12.6, Sugar 11.7, Protein 20.4
ANTIPASTO PASTA
Categories Cheese Mushroom Pasta Pork Vegetable Sauté Quick & Easy Dinner Noodle Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 main-course servings
Number Of Ingredients 7
Steps:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid.
- Heat oil in same pot over medium-high heat. Add mushrooms; sauté until tender and brown, about 6 minutes. Add salami; toss 30 seconds. Add pasta, 1/2 cup cooking liquid, sliced vegetables, reserved marinade, and 1 1/2 cups cheese; toss until liquid thickens and coats pasta, about 3 minutes. Mix in 1 1/2 cups basil. Season with pepper. Transfer to bowl. Sprinkle with 1/2 cup basil; serve with 1/2 cup cheese.
ANTIPASTO SALAD II
After searching for a recipe for an antipasto salad that I had envisioned in my head, I gave up and just decided to create one myself. I made this dish for a party and everyone couldn't stop talking about it. The ratio of meat/cheese to veggies can be adjusted to taste.
Provided by Katie Greco
Categories Salad
Time 30m
Yield 10
Number Of Ingredients 13
Steps:
- Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
- Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.
- Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 7.9 g, Cholesterol 73.8 mg, Fat 29.1 g, Fiber 1.6 g, Protein 21.7 g, SaturatedFat 12.7 g, Sodium 1783.5 mg, Sugar 1.6 g
ANTIPASTO PASTA SALAD
Categories Salad Olive Pasta Quick & Easy Buffet Mozzarella Sausage Artichoke Bell Pepper Summer Parsley Gourmet
Yield Makes 6 main-course servings
Number Of Ingredients 9
Steps:
- Whisk together red-wine vinegar and olive oil in a large bowl. Add remaining ingredients and toss to combine. Season with salt and pepper. Serve at room temperature.
More about "mixed antipasto recipe epicuriouscom"
APPETIZER FOR AN ITALIAN FEAST: MIXED ANTIPASTO
From thatsusanwilliams.com
Cuisine Italian
Total Time 30 mins
Servings 12
Calories 461 per serving
- MAKE THE MARINADE: In a small bowl whisk together the garlic, the vinegars, the rosemary, the basil, the oregano, 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.
- TO PREPARE THE VEGETABLES: 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.
- Place each ingredient in a separate Ziplock bag, and pour some of the marinade into each bag. Zip them closed so that they are airtight, folding out as much of the air as possible, for neat storage in your refrigerator. Chill for at least 4 hours or overnight.
- Transfer the antipasto to a platter, garnish it with the chopped parsley or chopped fresh basil, or a little chopped fresh rosemary, and serve it at room temperature.
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