Recipes for "antipasto"

1. Lay the bread cut side up on a clean work surface. Working with the top piece of the loaf, pull out some of the insides to create a space for the filling. Spread both cut sides of bread with pesto.

2. Working with the bottom piece of bread, layer on the salami, prosciutto, artichokes, red peppers, and sun-dried tomatoes. Tear the burrata and layer evenly over the veggies. Add the provolone. Sprinkle the arugula over top. Add the top half of the ciabatta and gently push down on the sandwich.

Add the top half of the ciabatta and gently push down on the sandwich.

3. Wrap the sandwich tightly in plastic wrap and place in the fridge for 1 hour or up to 1 day. Before serving, cut into 4-6 sandwiches.

4. Alternately, you can warm the sandwich in a 350 degree oven for 15 minutes or until the cheese is melted. This is really good.

1. In a blender or food processor, combine all ingredients and pulse until finely chopped. Taste and add salt as needed. Keep stored in the fridge for up to 2 weeks.

1. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.

2. Meanwhile, to a large serving bowl, add olive oil, vinegar, the shallot, thyme, lemon zest, parmesan, pine nuts (if using), and a pinch each of crushed red pepper flakes, salt, and pepper. Add half the basil and the hot pasta and toss vigorously to combine.

3. Add the bell peppers, artichokes, sun-dried tomatoes, salami, mozzarella, and half the arugula, tossing to combine. At this point, the salad can be served warm (my preference) or cooled and kept in the fridge for up to 2-3 days.

4. To serve, bring the pasta to room temp. Top with the remaining arugula and basil. Season with freshly cracked pepper and salt. Enjoy!

Combine Genoa and soppressata salamis, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice roasted red peppers and add them to the bowl with about 3 tablespoons juice from the red pepper jar. Mix in chopped olives.

Drizzle olive oil over salami mixture, followed by red wine vinegar. Season with pepper. Mix thoroughly. Store in the refrigerator until serving time.

Before serving, tear fresh basil leaves into bite-sized pieces and fold them into salad.

Cook pasta in a pot of boiling salted water until al dente. Drain.

In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well. Toss with Parmesan. Cover, and refrigerate 2 to 3 hours.

Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.

1. Preheat the oven to 375° F. On a baking sheet, toss the bread with olive oil. Bake 8-10 minutes or until lightly toasted and golden. Season with salt.

2. Meanwhile, make the vinaigrette. Combine all ingredients in a blender or food processor. Season with salt and red pepper flakes.

3. In a bowl, toss the tortellini and cheese together with a few tablespoons of the vinaigrette.

4. To assemble, thread the tortellini, olives, tomatoes, artichokes, red peppers, prosciutto/salami, cheese, and basil onto skewers. You can mix and match your skewers or make them all the same.

5. Arrange on a serving plate and serve drizzled with the vinaigrette and toasted bread.

Preheat the oven to 350 degrees F (175 C).

Unroll one package of crescent roll dough; arrange in the bottom of a 9x13 inch pan. Layer ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers on top of dough.

Beat eggs lightly in a bowl; stir in Parmesan cheese and black pepper. Pour 3/4 of the egg mixture over peppers. Unroll remaining dough and arrange over the top of the peppers; brush with remaining egg mixture. Cover with aluminum foil.

Bake in the preheated oven for 25 minutes. Remove foil and bake until dough is fluffy and golden brown, another 10 to 20 minutes. Cut into squares; serve warm, or at room temperature.

Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain thoroughly in a colander, but do not rinse; stir to release heat. Cool in the colander for 5 to 10 minutes.

Meanwhile, mash anchovy fillet and garlic into a paste in a large bowl with a whisk or fork. Whisk in vinegar, mayonnaise, Dijon mustard, oregano, thyme, salt, and black pepper to combine. Slowly drizzle in olive oil, whisking constantly, until smooth, thick, and vinaigrette coats the back of a spoon.

Toss pasta into bowl with vinaigrette until well coated.

Toss in artichoke hearts, red peppers, black olives, green olives, red onion, jalapeño, and pepperoncini. Stir in salami, pepperoni, provolone cheese, and ham; mix thoroughly to combine. Cover bowl with plastic wrap; refrigerate until well chilled, 3 to 12 hours.

Stir in tomatoes and parsley; mix thoroughly. Taste; adjust seasoning if needed.

Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 oregano, and desired amount of dressing. Layer with ham and Provolone.

Layer Provolone with another 1/3 of the lettuce, 1/3 garlic powder, 1/3 oregano, desired amount of dressing, salami, and capacola.

Repeat layering with remaining lettuce, garlic powder, oregano, dressing, pepperoni, prosciutto, and roast beef.

Layer with mushrooms, artichokes, roasted red peppers, black olives, pepperoncini, and green olives. Drizzle with more dressing as desired.

Top with Gorgonzola, mozzarella, and Parmesan. Cover and chill in the refrigerator until serving.

Preheat oven to 425 degrees F (220 degrees C).

Spread green, red, and yellow peppers, green beans, white onion, garlic, broccoli, cauliflower, celery, and mushrooms onto several baking sheets and drizzle with olive oil; toss lightly to coat.

Roast the vegetables in the preheated oven until slightly browned and softened, about 30 minutes, stirring occasionally.

While vegetables are roasting, pour ketchup into a large pot over medium heat and stir in tomatoes, white vinegar, balsamic vinegar, salt, and black pepper; bring to a boil. Reduce heat to low and simmer for 5 minutes; stir in roasted vegetables, black olives, green olives, and basil. Simmer until cooked through, about 5 more minutes.

Sterilize jars and lids in boiling water for at least 5 minutes. Pack the roasted vegetable mixture into the sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for 24 hours. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Bring a large pot of lightly salted water to a boil. Add mushrooms and cook until softened, about 10 minutes. Drain and set aside to cool.

Combine olive oil, white wine vinegar, red onion, oregano, thyme, garlic, salt, and pepper in a large jar with a lid. Close the jar and shake well. Add cooked mushrooms and refrigerate at least 5 hours. Remove from refrigerator 10 minutes prior to serving.

Toss salad greens, garbanzo beans, black olives, artichoke hearts, tuna, shell pasta, cucumber, and tomato together in a large bowl. Cover and refrigerate salad until lettuce is crisp and mixture is chilled, at least 2 hours.

Toss salad with salad dressing immediately before serving.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until barely fork-tender, 6 to 7 minutes. Remove to a metal mixing bowl and refrigerate, about 20 minutes.

Meanwhile, for the dressing, stir mayonnaise, olive oil, balsamic vinegar, lemon juice, mustard, and garlic together in a small bowl. Season with salt and pepper and set aside.

Add artichokes, tomatoes, olives, bell pepper, salami, and Asiago cheese to the cooled cauliflower. Toss with the dressing and place prosciutto rolls around the top.

Refrigerate salad until ready to serve. Garnish with fresh basil before serving.

Place cauliflower, onion, and salad dressing in a large bowl. Stir to coat. Cover and marinate for 30 minutes.

Add tomatoes, artichoke hearts, olives, banana peppers, mozzarella balls, and salami; stir to combine.

Gather all ingredients.

Make the salad: Bring a large pot of salted water to a boil. Add shell pasta and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain, run under cold water to cool pasta, and drain again.

Transfer drained pasta to a large bowl. Add Asiago, salami, pepperoni, tomatoes, bell peppers, and olives. Sprinkle dry dressing mix over top and stir until ingredients are thoroughly mixed. Cover and refrigerate for at least 1 hour.

Make the dressing: Whisk oil, vinegar, oregano, parsley, Parmesan, salt, and pepper together in a small bowl. Cover and set aside until ready to serve.

When ready to serve, pour dressing over chilled salad and mix until well combined.