Grandmas Antipasto Recipes

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ANTIPASTO SALAD RECIPE



Antipasto Salad Recipe image

An Antipasto salad is filled with sliced meats, soft cheeses, green and black olives with bright red cherry tomatoes that is simple to toss together and enjoy in a homemade light lemon olive oil dressing. This is an Italian salad that everyone loves!

Provided by Alyssa Rivers

Categories     Salad

Time 15m

Number Of Ingredients 13

3 cups romaine (chopped)
1/2 cup green olives (halved)
1/2 cup medium black olives
1/2 cup cherry tomatoes (halved)
1/2 cup mini pepperoni
1/4 cup jarred roasted red peppers (chopped)
8 ounce Genoa Salami (cut into bite sized pieces)
1/2 cup mozzarella cheese balls
13 ounce artichoke hearts (quartered)
8 ounces provolone cheese (cut into bite size pieces)
1/4 cup olive oil
1/2 lemon juice
1 teaspoon Italian seasoning

Steps:

  • In a large bowl add the romaine, olives, tomatoes, pepperoni, red peppers, salami, mozzarella, artichoke hearts, and provolone.
  • To make the lemon olive oil dressing: In a small bowl whisk the olive oil, lemon juice, and Italian seasoning. Pour over the solid and toss.

Nutrition Facts : Calories 407 kcal, Carbohydrate 5 g, Protein 17 g, Fat 35 g, SaturatedFat 11 g, Cholesterol 52 mg, Sodium 1518 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

RUSTIC ANTIPASTO



Rustic Antipasto image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 18

1 small eggplant, thinly sliced
Extra-virgin olive oil, to baste slices plus 1 tablespoon
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
1 tablespoon red wine vinegar
1 tablespoon chopped flat leaf parsley, to garnish
2/3 pound total Italian table cheeses, 1/3 pound each of 2 varieties: sharp provolone, Pepato, Fontina, Parmigian-Reggiano
1 jar, 16 ounces, roasted red peppers, drained and sliced
1 can quartered artichoke hearts, 15 ounces, drained well
1 can button mushrooms, 14 ounces, drained
1 clove garlic, crushed
1/2 lemon, juiced
Drizzle extra-virgin olive oil
1 tablespoon chopped flat-leaf parsley
1/2 tablespoon thyme
Salt and freshly ground black pepper
3/4 pound total (1/4 pound each) thinly sliced Italian meats: sliced sopressata, capicola and Genoa salami
1/2 pound black olives from bulk olive bins, any variety

Steps:

  • Preheat a grill pan to high. Brush eggplant slices with oil and place on grill. Season with red pepper flakes, salt and pepper. Grill eggplant 2 to 3 minutes on each side. Arrange sliced grilled eggplant on a platter and top with a splash of red wine vinegar and 1 tablespoon extra-virgin olive oil and chopped fresh parsley.
  • Wedge table cheeses and arrange them on your antipasto platter. Arrange sliced drained roasted red peppers next to your eggplant.
  • Combine artichokes and mushrooms in a bowl and toss with crushed garlic, lemon, extra-virgin olive oil, parsley, and thyme. Season artichokes and mushrooms with salt and pepper. Set aside.
  • Fan out sliced Italian meats on your platter between cheeses and pile your olives at the center of the platter. Prepare the rest of your meal. Just before serving, remove crushed garlic clove from artichokes and mushrooms and transfer the mixture to the antipasto platter.

GRANDMAS ANTIPASTO



Grandmas Antipasto image

Make and share this Grandmas Antipasto recipe from Food.com.

Provided by melb719

Categories     < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6

6 red bell peppers
6 eggs
1 (10 ounce) can black olives
1 (16 ounce) can artichoke hearts
2 teaspoons olive oil
2 cloves garlic

Steps:

  • Boil eggs till they are hard.
  • Roast red peppers over gas stove till they are black and peel under cold water.
  • Marinate red peppers in 1 Tsp of olive oil and one clove of chopped garlic for 20 minutes.
  • Cut hard boiled eggs into crecent shapes, you should get six pieces out of one egg.
  • On a large round tray place red peppers lenth wise in a sun shape.
  • Place eggs around plate between peppers.
  • In the center place artichoke hearts in a pile.
  • Open can of black olives and drain place all around platter between eggs and peppers.
  • Drizzle 1 Tsp of olive oil all around plate.
  • Cut slices of left over garlic and place around plate.
  • Cover with seran wrap and refrigerate for 1 hour.
  • Uncover and serve.

Nutrition Facts : Calories 158.5, Fat 9, SaturatedFat 1.9, Cholesterol 158.6, Sodium 551.2, Carbohydrate 14.5, Fiber 6, Sugar 4.6, Protein 7.9

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