Antipasto Picks Recipes

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ANTIPASTO PICKS



Antipasto Picks image

Appetizers on a stick are great for parties because they allow guests to mingle while enjoying the food.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h30m

Yield 14

Number Of Ingredients 13

1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon grated lemon peel
1 clove garlic, sliced
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
1/2 lb mozzarella cheese, cut in 3/4-inch cubes
1 jar (4.5 oz) whole mushrooms, drained
4 slices (3 1/4 oz) prosciutto (from deli)
8 thin slices hard salami, cut in half
1/2 cup medium pitted ripe olives, drained
1 jar (6 to 7 oz) marinated artichoke hearts, drained
28 bamboo skewers or toothpicks (4 inch)

Steps:

  • In medium bowl, mix oil, vinegar, lemon peel, garlic, Italian seasoning and red pepper flakes. Stir in cheese and mushrooms. Cover; refrigerate at least 1 hour but no longer than 24 hours.
  • Cut prosciutto slices lengthwise into 1-inch strips, cut strips into about 3-inch pieces. Drain mushroom mixture.
  • Pleat prosciutto pieces and salami half-slices. Spear prosciutto or salami with skewers; add assortment of mushrooms, olives and/or artichokes to skewers. Add cheese cube to end of each skewer. (Each skewer should have 6 pieces.)

Nutrition Facts : Calories 150, Carbohydrate 3 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 8 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 0 g, TransFat 0 g

ANTIPASTO PICKS



Antipasto Picks image

Upgrade your party platter with this easy Antipasto Picks recipe from Delish.com

Categories     antipasto picks     holiday appetizers

Time 5m

Yield 1

Number Of Ingredients 7

marinated artichokes
grape tomatoes
mozzarella balls
marinated olives
Italian flat-leaf parsley
extra-virgin olive oil
kosher salt

Steps:

  • Assemble artichokes, tomatoes, mozzarella, olives, and parsley onto picks. Drizzle with olive oil and season with salt.

ANTIPASTO ON A STICK



Antipasto on a Stick image

These make-ahead, quick appetizers are a party-favorite!

Provided by Lindsey

Categories     Appetizers and Snacks     Tapas

Time 10m

Yield 8

Number Of Ingredients 8

8 slices salami, rolled
8 (1/2 inch) cubes mozzarella cheese
8 pitted black olives
4 grape tomatoes, halved
4 marinated artichoke hearts, drained and halved
8 leaves fresh basil, rolled
8 bamboo toothpicks
8 teaspoons olive oil

Steps:

  • Thread each salami roll, mozzarella cheese, olive, tomato, artichoke heart, and basil roll onto each toothpick, respectively. Arrange toothpicks on a serving platter and drizzle olive oil over each.

Nutrition Facts : Calories 183.4 calories, Carbohydrate 3.4 g, Cholesterol 31.4 mg, Fat 15.3 g, Fiber 0.8 g, Protein 8.4 g, SaturatedFat 4.2 g, Sodium 696.1 mg, Sugar 0.1 g

ANTIPASTO



Antipasto image

Antipasto means "before the meal," and this antipasto recipe doesn't disappoint. Serve up this antipasto of cured meats, fresh cheeses, and herbs that will satisfy guests until the next course is ready.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 20

1 pound bocconcini (small balls of fresh mozzarella cheese)
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper
1 cup roasted red peppers, drained
1 small clove garlic, thinly sliced
2 large heads radicchio di Treviso, separated into leaves
8 fresh figs, halved lengthwise
2 cups artichoke hearts, drained and quartered
1 pound Pecorino cheese, cubed
1 pound provolone cheese, cubed
3/4 pound air-dried sopressata, thinly sliced
3/4 pound refrigerator-dried sopressata, thinly sliced
1 1/2 cups pepperoncini, drained
1 1/2 cups mixed olives, drained
1 1/2 cups peppadew peppers
3/4 pounds salami, thinly sliced
3/4 pounds prosciutto, very thinly sliced
Breadsticks, for serving

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.

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