Garlic And Sage Marinated Antipasto Recipes

GARLIC AND SAGE MARINATED ANTIPASTO

Steps:

• Combine the artichokes, olives, and tomatoes. Place the oil and sage in a small saucepan over medium heat and cook for 1 minute. Add the garlic and pepper and cook for a further 2 minutes or until the sage is crisp. Remove from the heat and stir through the vinegar. Pour over the artichoke mixture and stand for 5 minutes before serving. Serve with the fetta and crispbread biscuits or slices of crusty bread.

ANTIPASTO MARINATED VEGETABLES

Steps:

• Place 1 in. of water, celery, carrots and green pepper in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until crisp-tender, 5-7 minutes. Drain. Transfer to a large bowl; add artichokes, mushrooms and olives., In a small saucepan, whisk oil, vinegar, onions, garlic, sugar, pepper and salt; bring just to a boil. Pour over vegetables; toss to coat. Cool to room temperature. Stir in pimientos and parsley. Refrigerate until serving.

GARLIC AND SAGE MARINATED CHEESE

Steps:

• Sterilize two 16 oz. conatiners with lids. Set aside.
• Cut the goats cheese logs crosswise into 1" thick rounds, or cut the feta or mozzarella into large cubes. Divide cheese among sterilized jars, adding equal amounts of spices and herbs as you go, being careful that the flavorings are evenly dispersed throughout each jar. Pour in enough olive oil to cover the cheese by about 1".
• Using a table knife, work around the inside edges of the jars to dispel any air. Cover and refrigerate for up to 3 weeks. Bring to room temperature before serving.
• Makes two 16 oz. containers.

FRESH ANTIPASTO SALAD

Steps:

• In a large saucepan, bring 5 cups water to a boil. Add asparagus; cook, uncovered, 2-4 minutes or just until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry., In a large bowl, combine mushrooms, artichokes, broccoli, cheese, cauliflower, red pepper, olives, pepperoncini and cooked asparagus. , In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Refrigerate, covered, 2 hours before serving.

AL'S FABULOUS " MARINATED GARLIC "

Steps:

• Bring a medium saucepan half-filled with water to a boil. Toss in the whole cloves of garlic and blanch for 5 minutes. Remove the garlic and plunge into cold water. Drain and dry off the garlic.
• Mix the remaining ingredients (except the sprigs of fresh oregano) in a blender until emulsified. If using dried oregano, toss into the blender with the other marinade ingredients.
• Put the cloves of garlic in a jar and cover with the marinade. Tuck the sprigs of oregano into the jar. Cover and allow to marinate for at least 5 days (longer is better) in the refrigerator.
• Serve as a snack, or as part of an antipasto, or as a side dish, or add to a green salad.

MARINATED MUSHROOMS FOR ANTIPASTO

Steps:

• Bring a large pot of lightly salted water to a boil. Add mushrooms and cook until softened, about 10 minutes. Drain and set aside to cool.
• Combine olive oil, white wine vinegar, red onion, oregano, thyme, garlic, salt, and pepper in a large jar with a lid. Close jar and shake well. Add cooked mushrooms and refrigerate at least 5 hours. Remove from refrigerator 10 minutes prior to serving.