ANITPASTI RECIPES

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ANTIPASTO PLATTER RECIPE: HOW TO MAKE IT



Antipasto Platter Recipe: How to Make It image

We entertain often, and antipasto is one of our favorite crowd-pleasers. Guests love having their choice of so many delicious nibbles, including pepperoni and cubes of provolone. —Teri Lindquist, Gurnee, Illinois

Provided by Taste of Home

Categories     Appetizers

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 16 servings (4 qt.).

Number Of Ingredients 9

1 jar (24 ounces) pepperoncini, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups halved fresh mushrooms
2 cups halved cherry tomatoes
1/2 pound provolone cheese, cubed
1 can (6 ounces) pitted ripe olives, drained
1 package (3-1/2 ounces) sliced pepperoni
1 bottle (8 ounces) Italian vinaigrette dressing
Lettuce leaves

Steps:

  • In a large bowl, combine pepperoncini, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture; toss to coat. , Refrigerate at least 30 minutes or overnight. Arrange on a lettuce-lined platter. Serve with toothpicks.

Nutrition Facts : Calories 178 calories, FatContent 13g fat (4g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 852mg sodium, CarbohydrateContent 8g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

ITALIAN STYLE ANTIPASTI | ITALIAN RECIPES | JAMIE OLIVER ...



Italian Style Antipasti | Italian Recipes | Jamie Oliver ... image

Bring out this gorgeous antipasti plate before dinner and guests will be fighting over it

Total Time 15 minutes

Yield 6

Number Of Ingredients 12

2 x 150 g mozzarella balls torn in half
1 red chilli deseeded and finely chopped
20 slices quality prosciutto/bresaola/salami
280 g artichokes in olive oil drained, oil reserved
290 g sundried tomatoes in olive oil drained, oil reserved
290 g balsamic sundried peppers in oil drained, oil reserved
3 tablespoons mixed olives
1 handful cherry tomatoes halved
Parmesan for shaving
20 g fresh basil leaves picked
1 loaf ciabatta bread sliced
1 clove garlic cut in half

Steps:

    1. Place the mozzarella at the edges of a large plate and scatter with chilli. Arrange the cured meat and all the vegetables in small piles over the rest of the plate. Top the meat with some Parmesan.
    2. Put most of the basil leaves in a pestle and mortar or a Flavour Shaker with a pinch of salt and crush to a paste. Add a few tablespoons of the reserved olive oil from the jars and stir to make a basil-flavoured oil. Spoon it over the mozzarella and the vegetables, then drizzle with a little olive oil.
    3. Toast the ciabatta then rub lightly with the garlic, drizzle with a bit more of the reserved oil and serve everything together with the remaining basil leaves scattered over.

Nutrition Facts : Calories 182 calories, FatContent 10.1 g fat, SaturatedFatContent 3.7 g saturated fat, ProteinContent 10.4 g protein, CarbohydrateContent 11.6 g carbohydrate, SugarContent 4.7 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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