Antipasto Bites Recipe 395

ANTIPASTO BITES RECIPE - (3.9/5)

Steps:

• In a large pot of boiling water, add 1 tablespoon olive oil. Cook tortellini according to package directions until al dente. Drain and transfer to large bowl. Season cooked tortellini with salt and pepper. Add balsamic vinegar and 1/4 cup olive oil and mix to combine. Set aside. In a small bowl, add mozzarella balls, Italian seasoning, red pepper flakes, and remaining 1/4 cup olive oil. Mix to combine and set aside. Assemble skewers by layering one piece each mozzarella, salami, roasted red pepper, tortellini, basil, artichoke heart, and green olives.

BITE-SIZE ANTIPAST-SALAD

Steps:

• Pour vinegar into bowl and whisk in extra-virgin olive oil and salt and pepper. Add the cheeses, peppers, artichokes, pepperoni, salami, olives, tomatoes, lettuce and basil. Toss the salad and chill then serve with supper.

ANTIPASTI SKEWERS

Steps:

• Toss the mozzarella, olive oil, oregano and salt together in a small bowl.
• Thread six 8-inch skewers as follows: mozzarella, yellow pepper, cherry tomato, green olive, piquillo pepper, Kalamata olive, artichoke heart, salami, basil. Serve on a platter.

ANTIPASTO BAKE

Steps:

• Preheat oven to 350°. Unroll 1 tube of crescent dough into a long rectangle; press perforations to seal. Press onto bottom and up sides of an ungreased 11x7-in. baking dish., Layer meats and cheeses on dough in the order listed. Whisk eggs and seasonings until well blended; pour into dish. Top with roasted pepper., Unroll remaining tube of dough into a long rectangle; press perforations to seal. Place over filling; pinch seams tight. Brush with beaten egg yolk; cover with foil. Bake 30 minutes; remove foil. Bake until golden brown, 15-20 minutes. Let stand 20 minutes.

ANTIPASTO

Steps:

• In a medium bowl, combine bocconcini, olive oil, parsley, and red-pepper flakes. Season with salt and pepper; stir to combine. Set aside. In a medium bowl, combine roasted red peppers and garlic; set aside.
• Line a large platter with radicchio leaves. Arrange ingredients, with the exception of the breadsticks, on a platter in a decorative pattern. Serve with breadsticks.

CRESCENT ANTIPASTO BITES

Steps:

• Heat oven to 400°F Sprinkle flour evenly over cookie sheet. Unroll dough; place on floured cookie sheet. Starting at center, press into 14x10-inch rectangle.
• Sprinkle roasted peppers, artichokes and olives evenly over dough. Top with salami, provolone cheese and feta cheese. Sprinkle with Italian seasoning.
• Bake at 400°F for 15 to 20 minutes or until provolone cheese is melted and edge of crust is golden brown. Cut into squares. Serve warm.

MINI ANTIPASTO BITES

Steps:

• Cut salami slices in half; roll each into cone shape.
• Place 1 piece of string cheese in each cone. Top each cracker with 1 salami cone and 1 olive slice.
• Place crackers on microwavable plate. Microwave on HIGH 20 to 30 seconds or until cheese begins to melt. Serve immediately.

ANTIPASTO

Steps:

• Mix first 5 ingredients in large pot. Boil 5 minutes.
• Add next 4 ingredients, boil 10 minutes.
• Add balance of ingredients. Try not to break up shrimp and tuna too much. Bring to just boiling.
• Process in a hot water bath for 15 minutes.
• Note: *Drain everything except olives and pickled onion juice. Biffy and Frank's flub (taste great.) Omit vinegar.
• Optional - small amount of brown sugar, HP sauce, chopped garlic, hot pepper sauce (dried or fresh) WE NEVER USE THESE.
• Something sure has changed with Recipe Zaar! When trying to put the ingredients in it was a big pain in the butt for the sizes. I've converted the grams to ounces but I didn't have everything in my cupboard to actually look at so I guessed. But most cans come pretty standard, and the "Frozen Shrimp" is a large bag -- it wouldn't let me put just "large.".

ANTIPASTI BITES

Steps:

• Position oven rack in middle of oven. Heat oven to 375° F.
• Place salami slice in each of 24 ungreased mini muffin cups. Press salami slices into cups.
• Bake 7 to 10 minutes or until salami is crisp. Cool.
• In large bowl, mix remaining ingredients.
• Place 2 to 3 tablespoons mixture in each salami cup, and serve.

ANTIPASTO

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.

ANTIPASTO SKEWERS

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.