Anti Pasto Appetizers Recipes

ANTIPASTO

Antipasto image

This recipe makes a huge amount. I can it and give it away as Christmas gifts. We usually make this as a group project to cut down on prep time and cost. The ingredient amounts may be altered proportionally as needed.

Provided by Karen

Categories Appetizers and Snacks Antipasto Recipes

Time 9h30m

Yield 56

Number Of Ingredients 15

Ingredients

4 cups chopped cauliflower
4 cups pearl onions
2 cups chopped red bell peppers
2 cups chopped green bell peppers
2 cups chopped celery
2 cucumbers - peeled, seeded and chopped
2 cups carrots, chopped
2 cups vegetable oil
2 cups distilled white vinegar
1 (6 ounce) can tomato paste
1 tablespoon pickling spice, wrapped in cheesecloth
1 cup black olives
1 cup pitted green olives
4 cups canned mushrooms
1 ½ (5 ounce) cans tuna, drained and flaked

Steps:

In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight.
In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.
In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes.
Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp.
Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate.

Nutrition Facts : Calories 100.7 calories, Carbohydrate 5.1 g, Cholesterol 1 mg, Fat 8.5 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 167.1 mg, Sugar 1.9 g

ANTIPASTI PLATTER

Antipasti Platter image

Provided by Giada De Laurentiis

Categories appetizer

Time 14h15m

Yield 6 to 8 servings

Number Of Ingredients 23

Ingredients

1 pound assorted sliced deli meats (such as salami, spicy capocollo, prosciutto, mortadella, and bresaola)
1/2 pound Parmigiano-Reggiano, cut into irregular chunks
Pinzimonio, recipe follows
Marinated Olives, recipe follows
Roasted Pepper Salad, recipe follows
1 loaf focaccia bread, sliced
1/2 cup olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 tablespoon lemon zest
1/2 teaspoon dried crushed red pepper flakes
1 1/2 cups Sicilian cracked green olives
1 1/2 cups kalamata olives
2 tablespoon chopped fresh basil leaves
3 red bell peppers
2 orange bell pepper
1/3 cup pitted kalamata olives, thinly sliced
1/4 cup olive oil
2 tablespoons drained capers
6 fresh basil leaves, chopped
2 garlic cloves, minced
Salt and freshly ground black pepper

Steps:

Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate.;
Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes)
Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve the vegetables with the dip.
Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve.
Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes.
Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days.

ANTIPASTO SKEWERS

Antipasto Skewers image

This elegant-looking appetizer is quick and easy to make. It's perfect for dinner parties, cocktail parties and everything in between! -Amanda Dekrey, Fargo, North Dakota

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 1 dozen.

Number Of Ingredients 5

Ingredients

24 grape tomatoes (about 1 pint)
1 carton (8 ounces) cherry-size fresh mozzarella cheese
12 thin slices hard salami (about 1/4 pound)
12 pimiento-stuffed Queen olives
Italian vinaigrette, optional

Steps:

On 12 wooden 6-in. skewers, alternately thread tomatoes, mozzarella, folded salami slices and olives. Refrigerate until serving. If desired, drizzle skewers with vinaigrette to serve.

Nutrition Facts : Calories 204 calories, Fat 9g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 345mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 7g fiber), Protein 11g protein.

ANTI-PASTO APPETIZERS

Anti-Pasto Appetizers image

I made this for a Christmas party. It was a hit! Even my kids love it and they were excited to be able to help prepare it. I put down 30 minutes of prep time, but it doesn't include 4 hours for marinating.

Provided by Small Town Cook

Categories < 60 Mins

Time 33m

Yield 40 Appetizers

Number Of Ingredients 8

Ingredients

1 (16 ounce) package cheese tortellini
20 green olives
20 black olives
10 slices salami
20 slices pepperoni
1 (16 ounce) package muenster cheese or 1 (16 ounce) package mozzarella cheese
40 toothpicks
1 (16 ounce) bottle Italian dressing

Steps:

Cook tortellini according to directions on package. Drain well and cool completely.
Place tortellini and olives in bowl. Pour in dressing and mix. Marinate at least 4 hours (the longer it marinates, the stronger the flavor).
Drain tortellini and olives well.
Cut salami into quarters.
Cut pepperoni in half.
Cut 40 small chunks of cheese
On a toothpick put: 1 olive, 1 salami, 1 tortellini, 1 pepperoni, and one chunk cheese.
Repeat process until all is used up.
Refrigerate until ready to use.

Nutrition Facts : Calories 136, Fat 9.8, SaturatedFat 3.9, Cholesterol 21.3, Sodium 384.5, Carbohydrate 7, Fiber 0.3, Sugar 1.3, Protein 5.3

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