Antipasto Bruschetta Recipes

ANTIPASTO BRUSCHETTA

Antipasto Bruschetta image

A make ahead recipe of tomatoes with marinated artichokes, salami and smoked cheese for a flavorful topper on toasted baguette bread

Yield Serves 28 servings

Number Of Ingredients 8

Ingredients

1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained
1 jar (7.5 oz each) marinated artichoke hearts, drained, chopped
3 1/2 ounces Genoa Italian salami, diced (3-1/2 ounces = about 3/4 cup diced)
3 ounces smoked provolone cheese, diced (3 ounces = about 1/2 cup diced)
2 tablespoons Pure Wesson® Canola Oil
2 tablespoons fresh Italian (flat-leaf) parsley, chopped
1/4 teaspoon ground black pepper
56 slices (1/2-inch thick) French baguette, toasted

Steps:

Combine drained tomatoes, artichokes, salami, cheese, oil, parsley and pepper in medium bowl; stir until blended. Refrigerate at least 1 hour for flavors to blend.
Place 1 tablespoon tomato mixture on each bread slice. Serve immediately.

ANTIPASTO PLATTER

Antipasto Platter image

Provided by Ina Garten

Categories appetizer

Time 25m

Yield 12 to 24 servings

Number Of Ingredients 14

Ingredients

Smoked mozzarella, sliced
Good olive oil
Freshly ground cracked black pepper
Salami, sliced diagonally
Peppadews
Hothouse cucumber, unpeeled and sliced diagonally
Marinated artichoke hearts, stems removed and sliced in half
Cherry tomatoes, on the vine
Cerignola olives
Bruschetta, recipe follows
Basil leaves, on the stem
1 baguette
Good olive oil
Kosher salt and freshly ground black pepper

Steps:

Place the sliced mozzarella on a serving platter, sprinkle the slices with the olive oil and cracked pepper. Artfully arrange the salami, Peppadews, cucumber slices, artichoke hearts, tomatoes, olives and Bruschetta around the platter and decorate with stems of basil leaves.
Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.

MARINATED ANTIPASTI BRUSCHETTA

Marinated Antipasti Bruschetta image

Provided by Kelsey Nixon

Categories appetizer

Time 1h30m

Yield 6 to 8 servings (24 pieces)

Number Of Ingredients 14

Ingredients

2 1/2 cups mixed olives, pitted and chopped
2 cups (1 pint) grape tomatoes, quartered
One 13.76-ounce can artichoke hearts packed in water, chopped
8 ounces fresh mozzarella, diced
1/2 cup olive oil, plus more for brushing
2 tablespoons lemon juice, plus 1/2 teaspoon lemon zest
2 tablespoons black truffle oil, plus more for drizzling, if desired
4 pepperoncini peppers, sliced in rounds
1 tablespoon pepperoncini liquid
1 clove garlic, minced
Kosher salt and black pepper
1 Italian loaf, sliced on an angle in 1/4-inch slices (about 24 slices)
12 slices prosciutto, cut in half
2 tablespoons fresh basil chiffonade

Steps:

In a large mixing bowl, combine the olives, tomatoes, artichoke hearts, mozzarella, olive oil, lemon juice and zest, truffle oil, pepperoncini peppers and liquid and garlic. Toss, season with salt and pepper and set aside to allow the flavors to marry, about 1 hour. Preheat a grill to medium high. Brush each slice of bread with olive oil. Using tongs, transfer the bread to the grill, oiled side down. Grill until crispy and grill marks appear, turning once, about 3 minutes per side. Transfer the grilled bread to a serving platter. Top each bread slice with half a slice of prosciutto and 1 heaping tablespoon of the antipasti mixture. Drizzle with more truffle oil to finish, if desired, and sprinkle with basil.

AVOCADO BRUSCHETTA

Avocado Bruschetta image

My mother shared this fabulous recipe with me, and I have shared it with many friends. They are always requesting this tasty appetizer. The flavor explosion is something else. —Stephanie Perenyi, Littleton, Colorado

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 2 dozen.

Number Of Ingredients 13

Ingredients

1/2 cup olive oil
1/4 cup lemon juice
1/4 cup red wine vinegar
3 garlic cloves, minced
1-1/2 teaspoons salt
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon pepper
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
1/4 cup chopped fresh basil
6 medium ripe avocados, peeled and cubed
24 slices French bread baguette (1/2 inch thick)

Steps:

Preheat broiler. Whisk together the first 8 ingredients; stir in herbs. Fold in avocados. Place bread on an ungreased baking sheet. Broil 3-4 in. from heat until golden brown, 1-2 minutes per side. Top with avocado mixture.

Nutrition Facts : Calories 118 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 199mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein.

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