Anti Pasto Appetizers Food

ANTI-PASTO APPETIZERS

Steps:

• Cook tortellini according to directions on package. Drain well and cool completely.
• Place tortellini and olives in bowl. Pour in dressing and mix. Marinate at least 4 hours (the longer it marinates, the stronger the flavor).
• Drain tortellini and olives well.
• Cut salami into quarters.
• Cut pepperoni in half.
• Cut 40 small chunks of cheese
• On a toothpick put: 1 olive, 1 salami, 1 tortellini, 1 pepperoni, and one chunk cheese.
• Repeat process until all is used up.
• Refrigerate until ready to use.

ANTIPASTO SKEWERS

Steps:

• Thread the ingredients onto a long wooden skewer, placing one of each antipasto item on the stick. We used long wood skewers and cut them in half with kitchen scissors or a sharp knife to make sticks about 6" long.
• Make sure to have items such as the tomatoes and the olives on the end to help the other antipasto ingredients stay on the stick.
• The recipe makes 12 antipasto skewers but it's easy to make as many as you want.As an optional step, drizzle with balsamic vinegar and olive oil before serving, or pesto sauce.

32 EASY ITALIAN APPETIZERS TO KICK OFF ANY MEAL

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Italian starter in 30 minutes or less!

ANTIPASTO SKEWERS

Steps:

• Start by cooking the tortellini according to package directions. Rinse in cold water.
• Thread each skewer with each ingredient. Drizzle with balsamic glaze if desired.

ANTIPASTO

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.

ANTIPASTO

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.

ANTIPASTO SKEWERS

Steps:

• On 12 wooden 6-in. skewers, alternately thread tomatoes, mozzarella, folded salami slices and olives. Refrigerate until serving. If desired, drizzle skewers with vinaigrette to serve.

MARINATED ANTIPASTO APPETIZERS

Steps:

• Combine cheese, artichokes and dressing. Refrigerate 30 min. to marinate.
• Drain cheese and artichokes; discard marinade. Thread 1 each tomato, artichoke quarter, pepperoni slice and cheese cube onto each of 16 small wooden skewers.
• Arrange on platter. Serve with crackers.

ANTIPASTO APPETIZER SALAD

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.

ANTIPASTO PLATTER

Steps:

• Place the sliced mozzarella on a serving platter, sprinkle the slices with the olive oil and cracked pepper. Artfully arrange the salami, Peppadews, cucumber slices, artichoke hearts, tomatoes, olives and Bruschetta around the platter and decorate with stems of basil leaves.
• Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.

ANTIPASTO SKEWERS

Steps:

• Take a skewer in hand. Slide one of each ingredient onto the skewer. Repeat until all skewers are full. Refrigerate until ready to serve.

ANTIPASTO SKEWERS

Steps:

• Cook tortellini according to package instructions.
• In the meantime, in a large bowl, combine all remaining ingredients except for the pepperoni (artichoke hearts, olives, peppers, and any other veggies you are using).
• Add cooked tortellini to the bowl, then pour in olive oil and sprinkle dried basil, salt, and pepper. Gently coat all ingredients by mixing with a wooden spoon.
• Cover and refrigerate for at least 30 minutes, up to overnight.
• Thread ingredients on skewers in your preferred order. Serve immediately, or cover and refrigerate until ready to serve.

ANTIPASTO PLATTER

Steps:

• First, choose a board that you're going to put everything on. It doesn't have to be fancy! We often will use a large sheet pan.
• Next, gather your ingredients. We try to always include meats, cheeses, fruits, and breads.
• Then, make sure everything is bite size and easy to eat without utensils. Cut larger items up into smaller pieces.
• Finally, arrange everything on your board. Remember to put the wet items in small bowls or jars to avoid dripping and muddling flavors.

ANTIPASTI PLATTER

Steps:

• Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate.;
• Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes)
• Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve the vegetables with the dip.
• Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve.
• Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes.
• Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days.

EASY ANTIPASTO SKEWERS

Steps:

• Make the balsamic glaze if not using store bought.
• Cut the meat, cheese and artichokes into chunks. Don't cut too small or they will be difficult to skewer.
• Skewer the ingredients onto the wooden skewers. Sprinkle with Italian season then drizzle with balsamic glaze before serving.

ANTIPASTO SKEWERS

Steps:

• Combine bocconcini and 2 tablespoons Italian dressing. Marinate at least 2 hours or overnight.
• Meanwhile, cook tortellini according to package directions. Drain well and run under cold water to stop cooking. Toss with Italian dressing and let marinate 1 hour.
• Thread items on 6" wooden skewers alternating colors and textures.
• Cover and refrigerate up to 24 hours. Sprinkle with herbs and drizzle with balsamic reduction just before serving if desired.