ANTIPASTO APPETIZER RECIPE RECIPES

ANTIPASTO RECIPE | ALLRECIPES

Antipasto Recipe | Allrecipes image

This recipe makes a huge amount. I can it and give it away as Christmas gifts. We usually make this as a group project to cut down on prep time and cost. The ingredient amounts may be altered proportionally as needed.

Provided by Karen

Categories Appetizers and Snacks Antipasto Recipes

Total Time 9 hours 30 minutes

Prep Time 1 hours 0 minutes

Cook Time 30 minutes

Yield 1 gallon

Number Of Ingredients 15

Ingredients

4 cups chopped cauliflower
4 cups pearl onions
2 cups chopped red bell peppers
2 cups chopped green bell peppers
2 cups chopped celery
2 cucumbers - peeled, seeded and chopped
2 cups carrots, chopped
2 cups vegetable oil
2 cups distilled white vinegar
1 (6 ounce) can tomato paste
1 tablespoon pickling spice, wrapped in cheesecloth
1 cup black olives
1 cup pitted green olives
4 cups canned mushrooms
1?½ (5 ounce) cans tuna, drained and flaked

Steps:

In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight.
In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.
In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes.
Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp.
Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate.

Nutrition Facts : Calories 100.7 calories, CarbohydrateContent 5.1 g, CholesterolContent 1 mg, FatContent 8.5 g, FiberContent 1.1 g, ProteinContent 1.8 g, SaturatedFatContent 1.3 g, SodiumContent 167.1 mg, SugarContent 1.9 g

ANTIPASTO APPETIZER SALAD RECIPE: HOW TO MAKE IT

Antipasto Appetizer Salad Recipe: How to Make It image

Use a slotted spoon to serve this as an appetizer with baguette toasts, or ladle it over romaine lettuce to enjoy as a salad. —Tamra Duncan, Decatur, Arkansas

Provided by Taste of Home

Categories Appetizers Lunch

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 6 cups.

Number Of Ingredients 10

Ingredients

1 jar (16 ounces) roasted sweet red pepper strips, drained
1/2 pound part-skim mozzarella cheese, cubed
1 cup grape tomatoes
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, undrained
1 jar (7 ounces) pimiento-stuffed olives, drained
1 can (6 ounces) pitted ripe olives, drained
1 teaspoon dried basil
1 teaspoon dried parsley flakes
Pepper to taste
Toasted baguette slices or romaine lettuce, torn

Steps:

In a large bowl, combine the first 9 ingredients; toss to coat. Cover and refrigerate for at least 4 hours before serving., Serve with baguette slices or over lettuce.

Nutrition Facts : Calories 132 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 651mg sodium, CarbohydrateContent 6g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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