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Tag Archives: Antipasto

Antipasto Loaf Recipe

Antipasto Loaf Ingredients

  • Grilled Eggplant Antipasto
    Grilled Eggplant Antipasto

    1 French bread baguette

  • 1 (250 g) tub PHILADELPHIA Cream Cheese Spread
  • 3 tablespoons pesto
  • 1/2 cup sundried tomatoes packed in oil, drained, chopped
  • 1/2 cup marinated artichoke hearts, drained, chopped
  • 2 tablespoons KRAFT 100% Parmesan Grated Cheese
  • 2 cups baby spinach leaves, coarsely chopped

How to make Antipasto Loaf

  • Cut baguette in half horizontally; remove bread from center of each half, leaving 1 inch thick shells. Reserve removed bread for another use.
  • Mix cream cheese spread and pesto until well blended. Spread evenly on bottom of both baguette halves.
  • Top bottom half of baguette with tomatoes, artichokes, Parmesan cheese and spinach. Cover with second baguette half; press together firmly. Wrap tightly in plastic wrap. Refrigerate until ready to serve or up to 24 hours. Cut into 25 slices to serve.
  • Grilled Eggplant Antipasto Recipe is ready to serve.

Prep Time:25 Min
Ready In:25 Min

Grilled Eggplant Antipasto Recipe

Grilled Eggplant Antipasto Ingredients

  • Grilled Eggplant Antipasto
    Grilled Eggplant Antipasto

    1 medium eggplant (about 1 1/4 pounds), unpeeled

  • 1 1/2 teaspoons salt
  • about 1/4 cup olive oil, for brushing
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon coarsely chopped basil leaves
  • 1 tablespoon minced fresh mint leaves
  • freshly ground pepper
  • fresh mint leaves, for garnish
  • sliced French or Italian bread, as accompaniment
  • Garlic-Herb Oil
  • 2 medium garlic cloves, finely minced
  • 1 tablespoon coarsely chopped fresh basil
  • 1 tablespoon minced fresh mint
  • 6 tablespoons fine-quality olive oil
  • salt (optional) and freshly ground pepper

How to make Grilled Eggplant Antipasto

  • Cut eggplant into 1/8-inch slices crosswise, discarding ends. Arrange slices in 1 layer on a rack set over a tray. Sprinkle them evenly with about 3/4 teaspoon salt, turn them over, and sprinkle second side evenly with about 3/4 teaspoon salt. Let slices drain for 1 hour, turning them over after 30 minutes. Pat them dry very thoroughly with several changes of paper towels.
  • Brush olive oil on one side of 6 eggplant slices or enough to make a layer in broiler. Put slices oiled side down in rack of preheated broiler about 2 inches from heat source (or see Note to use grill pan). Brush the other side of the slices lightly with oil. Broil for 3 minutes on each side, lightly oiling the top after turning, or until eggplant is tender when pierced with a fork.
  • Transfer eggplant slices to shallow dish, such as a round 8 1/2-inch gratin dish, 1 1/2 to 2 inches deep, so that eggplant makes 3 layers. Stir in Garlic-Herb Oil. Mix chopped herbs, slices, covered, at least 4 hours or overnight, turning them over once. (The slices can be kept 2 days in refrigerator.)
  • Serve eggplant cool or at room temperature; garnish with mint leaves and accompany with fresh bread.
  • Grilled Eggplant Antipasto Recipe is ready to serve.

Artichoke Cheese and Olive Antipasto Recipe

Artichoke Cheese and Olive Antipasto Ingredients

  • Artichoke Cheese and Olive Antipasto
    Artichoke Cheese and Olive Antipasto

    3 (6.5 ounce) jars marinated artichoke hearts, undrained

  • 1 (12 ounce) jar roasted red bell peppers, drained and sliced
  • 1 (15 ounce) can black olives, drained
  • 1 pound smoked provolone cheese, diced
  • 1/3 cup olive oil
  • 1/2 cup balsamic vinegar
  • 1/2 teaspoon dried oregano
  • 1 clove garlic, finely chopped
  • 1 pinch salt and pepper to taste
  • 8 fresh basil leaves, cut into thin strips

How to make Artichoke Cheese and Olive Antipasto

  • Pour the jars of artichoke hearts with their liquid into a 1 1/2 quart or larger container with a tight sealing lid. Add the bell peppers, black olives, and provolone cheese.
  • In a medium bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic, salt and pepper. Pour over the ingredients in the container. Seal the lid, and refrigerate for at least 3 hours, shaking gently about once per hour.
  • To serve, allow the mixture to come to room temperature. Soon onto serving plates, and top with basil shreds as a garnish.
  • Artichoke Cheese and Olive Antipasto Recipe is ready to serve.

Prep Time:30 Min
Cook Time:3 Hrs
Ready In:3 Hrs 30 Min

Antipasto Pasta Salad Recipe

Antipasto Pasta Salad Ingredients

  • Antipasto Pasta Salad
    Antipasto Pasta Salad

    1 pound seashell pasta

  • 1/4 pound Genoa salami, chopped
  • 1/4 pound pepperoni sausage, chopped
  • 1/2 pound Asiago cheese, diced
  • 1 (6 ounce) can black olives, drained and chopped
  • 1 red bell pepper, diced
  • 1 green bell pepper, chopped
  • 3 tomatoes, chopped
  • 1 (.7 ounce) package dry Italian-style salad dressing mix
  • 3/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons dried oregano
  • 1 tablespoon dried parsley
  • 1 tablespoon grated Parmesan cheese
  • salt and ground black pepper to taste

How to make Antipasto Pasta Salad

  • Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
  • In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
  • To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.
  • Antipasto Pasta Salad Recipe is ready to serve.

Prep Time:20 Min
Cook Time:15 Min
Ready In:1 Hr 35 Min

Antipasto Squares Recipe

Antipasto Squares Ingredients

  • Antipasto Squares
    Antipasto Squares

    2 (10 ounce) cans refrigerated crescent dinner rolls

  • 1/4 pound thinly sliced boiled ham
  • 1/4 pound thinly sliced provolone cheese
  • 1/4 pound thinly sliced Swiss cheese
  • 1/4 pound thinly sliced Genoa salami
  • 1/4 pound thinly sliced pepperoni sausage
  • 1 (12 ounce) jar roasted red peppers, drained, cut into thin strips
  • 3 eggs
  • 3 tablespoons grated Parmesan cheese
  • 1/2 teaspoon ground black pepper

How to make Antipasto Squares

  • Preheat oven to 350 degrees F (175 C).
  • Unroll one package of crescent roll dough, and cover the bottom of a 9×13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.
  • In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
  • Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.
  • Antipasto Squares Recipe is ready to serve.

Prep Time:15 Min
Cook Time:45 Min
Ready In:1 Hr

Easy Antipasto Skewers Recipe

Easy Antipasto Skewers Ingredients

  • Easy Antipasto Skewers
    Easy Antipasto Skewers

    10 ounces Havarti cheese, cubed

  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 tablespoon fresh parsley, chopped
  • salt and pepper to taste
  • 1 (6 ounce) jar mushroom caps, drained
  • 6 slices cocktail rye bread, quartered

How to make Easy Antipasto Skewers

  • Mix garlic, olive oil, parsley, salt, and pepper together in a medium bowl. Toss in mushrooms, and allow to marinate for 20 minutes.
  • Thread one piece each, bread, mushroom, and havarti onto cocktail toothpicks or small skewers. Arrange on a platter, drizzle with remaining marinade, and serve.
  • Easy Antipasto Skewers Recipe is ready to serve.

Prep Time15 Min
Ready In:35 Min

Antipasto Salad Recipe

Antipasto Salad Ingredients

  • Antipasto Salad
    Antipasto Salad

    1/2 cup vegetable oil

  • 3 tablespoons red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon dried basil
  • 1/8 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • 6 ounces macaroni
  • 1/4 cup grated Parmesan cheese
  • 2 cups broccoli florets
  • 4 ounces sliced pepperoni sausage
  • 10 cherry tomatoes, halved
  • 1/2 cup shredded mozzarella cheese

How to make Antipasto Salad

  • Cook pasta in a pot of boiling salted water until al dente. Drain.
  • In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well. Toss with Parmesan. Cover, and refrigerate 2 to 3 hours.
  • Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.
  • Antipasto Salad Recipe is ready to serve.

Prep Time:10 Min
Cook Time:15 Min
Ready In:2 Hrs 25 Min

Freezer Antipasto Recipe

Freezer Antipasto Ingredients

  • Freezer Antipasto
    Freezer Antipasto

    1 cup marinated cocktail onions, cut in half

  • 20 ounces canned mushrooms, drained and minced
  • 1 red bell pepper, minced
  • 1 green bell pepper, minced
  • 1 cup stuffed green olives, minced
  • 1 cup black olives, minced
  • 1 cup dill pickles, minced
  • 1 (14.5 ounce) can green beans, drained
  • 2 (6 ounce) cans tuna, drained and flaked
  • 2 1/2 cups ketchup
  • 1/4 cup vinegar
  • 1/4 cup olive oil

How to make Freezer Antipasto

  • In a large saucepan over medium high heat, mix the pearl onions, canned mushrooms, red bell pepper, green bell pepper, green olives, black olives, dill pickles, green beans, tuna, ketchup, vinegar and olive oil. While stirring, bring to a boil. Reduce heat and simmer 20 minutes.
  • Remove from heat. Allow to cool completely before transferring to sterile freezer containers, leaving 1 inch of space in the containers. Store in the freezer.
  • Freezer Antipasto Recipe is ready to serve.

Prep Time:20 Min
Cook Time:30 Min
Ready In:50 Min

Antipasto Platter Recipe

Antipasto Platter Ingredients

  • Antipasto Platter
    Antipasto Platter

    2 heads iceberg lettuce

  • 1 tablespoon garlic powder
  • 1 tablespoon dried oregano
  • 1 (8 ounce) bottle Italian-style salad dressing
  • 1 pound thinly sliced cooked ham
  • 2 1/2 pounds sliced provolone cheese
  • 1/2 pound Genoa salami, thinly sliced
  • 1/4 pound Capacola sausage, sliced
  • 1/4 pound pepperoni sausage, sliced
  • 1/4 pound prosciutto, thinly sliced
  • 1/4 pound thinly sliced roast beef
  • 1 cup fresh mushrooms
  • 1 (6 ounce) can marinated artichoke hearts
  • 1 (7 ounce) jar roasted red peppers
  • 1 (6 ounce) can sliced black olives
  • 3/4 cup sliced pepperoncini peppers
  • 1 (5 ounce) jar sliced pimento-stuffed green olives
  • 1/2 cup crumbled Gorgonzola cheese
  • 1/2 pound mozzarella cheese, sliced
  • 1/4 cup grated Parmesan cheese

How to make Antipasto Platter

  • Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 crushed oregano and desired amount of Italian-style salad dressing. Layer with cooked ham and Provolone cheese.
  • Layer Provolone cheese with another 1/3 of the lettuce leaves, 1/3 garlic powder, 1/3 crushed oregano, desired amount of Italian-style salad dressing, Genoa salami and Capacola sausage.
  • Repeat layering with remaining lettuce, garlic powder, crushed oregano, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef.
  • Layer with mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives. Sprinkle with more Italian-style salad dressing, as desired.
  • Top with Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Cover and chill in the refrigerator until serving.
  • Antipasto Platter Recipe is ready to serve.

Prep Time:45 Min
Ready In:45 Min

Rayna’s Freezer Antipasto Recipe

Rayna’s Freezer Antipasto Ingredients

  • Rayna's Freezer Antipasto
    Rayna's Freezer Antipasto

    1 cup marinated cocktail onions, cut in half

  • 20 ounces canned mushrooms, drained and minced
  • 1 red bell pepper, minced
  • 1 green bell pepper, minced
  • 1 cup stuffed green olives, minced
  • 1 cup black olives, minced
  • 1 cup dill pickles, minced
  • 1 (14.5 ounce) can green beans, drained
  • 2 (6 ounce) cans tuna, drained and flaked
  • 2 1/2 cups ketchup
  • 1/4 cup vinegar
  • 1/4 cup olive oil

How to make Rayna’s Freezer Antipasto

  • In a large saucepan over medium high heat, mix the pearl onions, canned mushrooms, red bell pepper, green bell pepper, green olives, black olives, dill pickles, green beans, tuna, ketchup, vinegar and olive oil. While stirring, bring to a boil. Reduce heat and simmer 20 minutes.
  • Remove from heat. Allow to cool completely before transferring to sterile freezer containers, leaving 1 inch of space in the containers. Store in the freezer.
  • Rayna’s Freezer Antipasto Recipe is ready to serve.

Prep Time:20 Min
Cook Time:30 Min
Ready In:50 Min