ANTIPASTO CHEESE RECIPES

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ANTIPASTO SALAD II RECIPE | ALLRECIPES



Antipasto Salad II Recipe | Allrecipes image

After searching for a recipe for an antipasto salad that I had envisioned in my head, I gave up and just decided to create one myself. I made this dish for a party and everyone couldn't stop talking about it. The ratio of meat/cheese to veggies can be adjusted to taste.

Provided by Katie Greco

Categories     Salad

Total Time 30 minutes

Prep Time 30 minutes

Yield 10 servings

Number Of Ingredients 13

8 ounces Genoa salami, cut into bite-size pieces
8 ounces sopressata or other hard salami, cut into bite-size pieces
8 ounces sharp provolone cheese, cut into bite-size pieces
8 ounces fresh mozzarella cheese, cut into bite-size pieces
2 large tomatoes, cut into bite-size pieces
1 (14 ounce) can artichokes, drained and cut into bite-size pieces
½ (12 ounce) jar roasted red peppers, drained and sliced
½ cup pitted and coarsely chopped Kalamata olives
¼ cup pitted and chopped green olives
1 tablespoon extra-virgin olive oil
3 tablespoons red wine vinegar
freshly-ground black pepper, to taste
¼ cup shredded fresh basil leaves

Steps:

  • Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
  • Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.
  • Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.

Nutrition Facts : Calories 383.1 calories, CarbohydrateContent 7.9 g, CholesterolContent 73.8 mg, FatContent 29.1 g, FiberContent 1.6 g, ProteinContent 21.7 g, SaturatedFatContent 12.7 g, SodiumContent 1783.5 mg, SugarContent 1.6 g

ANTIPASTO RECIPE | MARTHA STEWART



Antipasto Recipe | Martha Stewart 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     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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