Antipasto Braid Recipes

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ANTIPASTO SALAD



Antipasto Salad image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 10

2 hearts romaine lettuce, chopped
1/2 pound Genoa salami, ask for it in 1 chunk at deli counter, diced
2 cups pickled hot vegetable salad, Giardiniera, coarsely chopped*
12 pitted black olives, coarsely chopped, such as kalamata
12 jumbo green olives, pitted, coarsely chopped
1 small jar, 8 ounces, roasted red peppers, drained and diced
1 small jar, 6 ounces, marinated artichoke hearts, drained
2 tablespoons balsamic vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

  • Combine lettuce, salami, chopped hot pickled vegetables, olives, red peppers and artichoke hearts. Drizzle vinegar and oil over the salad. Toss salad and season with salt and pepper, to your taste.

ANTIPASTO BRAID



Antipasto Braid image

We're fans of Mediterranean food, so this play on antipasto is a favorite in my family. Meat and cheese make it a nice, hearty appetizer. -Patricia Harmon, Baden, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 12 servings.

Number Of Ingredients 10

1/3 cup pitted Greek olives, chopped
1/4 cup marinated quartered artichoke hearts, drained and chopped
1/4 cup julienned oil-packed sun-dried tomatoes
2 tablespoons plus 2 teaspoons grated Parmesan cheese, divided
3 tablespoons olive oil, divided
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 tube (11 ounces) refrigerated crusty French loaf
6 thin slices prosciutto or deli ham
4 slices provolone cheese
3/4 cup julienned roasted sweet red peppers

Steps:

  • Preheat oven to 350°. In a small bowl, toss olives, artichokes, tomatoes, 2 tablespoons Parmesan cheese, 2 tablespoons oil and basil until combined., On a lightly floured surface, carefully unroll French loaf dough; roll into a 15x10-in. rectangle. Transfer to a greased 15x10x1-in. baking pan. Layer prosciutto, provolone cheese and red peppers lengthwise down center third of rectangle. Top with olive mixture., On each long side, cut 10 strips about 3-1/2 in. into the center. , Starting at one end, fold alternating strips at an angle across filling, pinching ends to seal. Brush with remaining oil and sprinkle with remaining Parmesan cheese., Bake 30-35 minutes or until golden brown. Let stand 10 minutes before cutting. Serve warm.

Nutrition Facts :

ANTIPASTI PLATTER WITH HOMEMADE FLATBREADS



Antipasti platter with homemade flatbreads image

Impress your dining partner with pan-fried flatbreads. Serve with olives, cured meats, roasted peppers and cheese

Provided by Good Food team

Categories     Lunch, Main course, Starter

Time 1h

Number Of Ingredients 11

2 red, orange or yellow peppers , deseeded and halved
3 tbsp olive oil
198g jar green olive
1 garlic clove , finely chopped
100g feta cheese , cubed
tub of tzatziki
150g pack radish
1 tbsp balsamic vinegar or balsamic glaze
140g self-raising flour , plus extra for dusting
140g low-fat natural yogurt
100g pack Continental sliced meats

Steps:

  • Heat oven to 200C/180C fan/gas 6. Place the peppers, skin-side up, on a non-stick baking sheet and brush over 1 tbsp of the oil. Roast for 30 mins.
  • Meanwhile, drain the olives and place in a serving bowl, drizzle over 1 tbsp oil, then stir through the garlic and lots of black pepper. Place the feta, tzatziki and radishes in serving bowls.
  • Remove the peppers from the oven, place in a bowl and cover with cling film. Leave until cool enough to handle, then peel off the skins. Dab dry with kitchen paper, remove the stalk and seeds, then slice into thin strips. Place in a serving bowl with the remaining 1 tbsp oil and the balsamic vinegar or glaze.
  • To make flatbreads, sift the flour into a bowl and stir in the yogurt. Bring the mixture together to form a soft dough. Turn out onto a floured surface and knead gently until smooth. Roll into 4 balls, then use a rolling pin to roll into circles as thin as you can (approx 2mm), then shake off any excess flour. Heat a large frying pan, add the flatbreads one at a time and cook for 1-2 mins each side. Keep warm in a low oven while you cook the rest. To serve, arrange the meat on a platter with the antipasti. Serve with the flatbreads.

Nutrition Facts : Calories 879 calories, Fat 48 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 23 grams sugar, Fiber 10 grams fiber, Protein 38 grams protein, Sodium 7.7 milligram of sodium

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

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

ANTIPASTO BREAD



Antipasto Bread image

Whenever I make this recipe at my home or to bring to parties, at least 3 or 4 people ask for the recipe. It seems involved, but it's easy and so worth it. Our friend call it "the" appetizer.

Provided by Mary Close

Categories     Weeknight

Time 1h5m

Yield 24 squares

Number Of Ingredients 9

2 (8 ounce) packages Pillsbury Refrigerated Crescent Dinner Rolls
1 (12 ounce) jar of mancini sweet roasted red peppers (You can use Cento or Progresso or whatever other brand is available)
1/4 lb baked ham
1/4 lb swiss cheese
1/4 lb genoa salami
1/4 lb provolone cheese
1/4 lb pepperoni
3 eggs
2 tablespoons grated parmesan cheese

Steps:

  • Preheat oven to 350.
  • In a 9 x 13 ungreased baking pan, unroll one package of crescent rolls, sealing perforations and press dough to edges of pan.
  • Top the crescent roll dough with the ham, swiss, salami, provolone and the pepperoni.
  • Slice the roasted peppers into strips, and lay them on top of the pepperoni layer.
  • Beat 2 eggs with the Parmesan cheese, and pour over the roasted peppers.
  • Top with the second package of crescent rolls, again sealing the perforations as best as you can and pressing dough to the edges of the pan.
  • Beat the last egg and spread on top of the dough.
  • Cover with foil and bake for 30 minutes.
  • Remove foil and bake until golden brown, 10-15 minutes more.
  • Let sit at least 10 minutes before cutting into 2 inch squares.
  • Serve warm.

Nutrition Facts : Calories 153.6, Fat 8.3, SaturatedFat 3.6, Cholesterol 56.7, Sodium 605, Carbohydrate 11.1, Fiber 0.9, Sugar 1, Protein 8.3

ANTIPASTO BREAD



Antipasto Bread image

I LOVE making this!! It can be a wonderful lunch or an appetizer! :)Great to take to picnics and the beach! :)

Provided by Wildflour

Categories     Breads

Time 1h10m

Yield 2 loaves

Number Of Ingredients 11

1 small red sweet bell pepper
1 small green bell pepper
1 tablespoon olive oil
flour
2 loaves frozen bread dough, thawed 1 lb. each
2 eggs, slightly beaten
1/2 lb good provolone cheese, thinly sliced
1/2 lb genoa hard salami, thinly sliced
1 (4 ounce) can sliced ripe olives, drained
oregano
poppy seed

Steps:

  • Core and seed peppers and cut lengthwise into 1/4" strips.
  • Heat oil in large skillet, add peppers, and saute over medium heat til just tender.
  • Drain on papertowels.
  • Line baking sheets with foil.
  • On lightly floured surface, roll out one loaf bread dough into a 14" x 8" rectangle.
  • (Dough shrinks, so let it relax and re-roll til it stays in shape.).
  • Brush dough with beaten egg.
  • Using half of the cheese and half of the salami, layer on cheese first, then salami, leaving a slight edge of dough all the way around.
  • Sprinkle with half of the black olives.
  • Place half of the peppers down along long edge, not all over.
  • Sprinkle whole top lightly with oregano.
  • Stretch long edge over the peppers, and continue rolling securely, jellyroll-style.
  • Pinch/seal edge and ends.
  • Place bread diagonally on baking sheet.
  • Repeat all with second loaf.
  • Cover loaves loosely with a lightly damp cloth towel and let rise in warm place for 30-45 minutes.
  • Heat oven to 350.
  • Brush loaves with egg.
  • Make 6-7 slashes on top of each loaf.
  • Sprinkle with poppy seeds.
  • Bake 25-30 minutes.
  • Serve warm or cold.

Nutrition Facts : Calories 1045.6, Fat 81.7, SaturatedFat 34.7, Cholesterol 376.6, Sodium 3734.8, Carbohydrate 14.5, Fiber 3.2, Sugar 3.3, Protein 62.6

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Top Asked Questions

How to make antipasto salad?
How to Make Antipasto Salad: 1 Toss the salad ingredients together: In a large bowl add the romaine, olives, tomatoes, pepperoni, red peppers, salami,... 2 To make the lemon olive oil dressing: In a small bowl whisk the olive oil, lemon juice, and Italian seasoning. Pour over... More ...
How do you make an antipasto platter?
Arrange the items on a large platter. You can add bowls of dips and spreads such as bruschetta or olive tapenade. Finally, add an assortment of bread options such as breadsticks or sliced focaccia. Garnish with fresh herbs, then serve and enjoy. There’s no wrong way to make an antipasto platter, here are some great options to get you started!
What is the best antipasto to cook?
Antipasto Recipes. From warm olives with rosemary, garlic and lemon to pancetta-wrapped asparagus with citronette, these are the best of Food & Wine's antipasto recipes.
What can I do with this layered antipasto?
This is a layered antipasto, so you can cut it in square slices neatly and have all the ingredients. This is a beautiful dish that's always a hit! It will make the vegetarians jealous. Add the veggies to your liking. Serve with fresh Italian bread. Enjoy!

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