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| These classic antipasto ingredients are dressed with olive oil vinaigrette for a tasty picnic or potluck dish. |
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INGREDIENTS
2 9-ounce packages refrigerated cheese-filled tortellini
2 tablespoons Dijon-style mustard
1/2 teaspoon dried basil, crushed
1/4 teaspoon black pepper
2 9-ounce packages frozen cooked chicken breast strips, thawed, or 4 cups cooked chicken breast strips*
2 15-ounce cans chickpeas (garbanzo beans), rinsed and drained
2 14-ounce cans artichoke hearts, drained and quartered
1 cup thinly sliced red onion
1/2 cup pitted whole kalamata olives or ripe olives, drained and halved
2 cups coarsely chopped tomatoes
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DIRECTIONS
1. Cook tortellini according to package directions; drain. Rinse with cold water; drain again. Place tortellini in a very large bowl; set aside.
2. Meanwhile, for dressing, in a screw-top jar combine the oil, vinegar, sugar, mustard, basil, pepper, and garlic. Cover and shake well.
3. Add chicken strips, chickpeas, artichokes, onion, and olives to tortellini in bowl; stir gently. Add the dressing, tossing gently to coat. Cover and chill at least 1 hour or up to 6 hours, stirring occasionally. Just before serving, gently stir in chopped tomatoes. Makes 12 servings.
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| As your guests nibble these special-occasion skewers, they’ll savor many of the flavors of traditional Italian antipasto, including salami, tortellini, and artichoke hearts. These appetizers can be ready in 30 minutes, then chilled until serving time. |
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INGREDIENTS
16 refrigerated cheese-filled tortellini (about 2 ounces)*
6 ounces thinly sliced salami or other thinly sliced cooked meat
1 14-ounce can artichoke hearts, drained and halved or quartered
16 large pimiento-stuffed green olives
16 pickled banana peppers or small pepperoncini salad peppers
16 red or yellow cherry tomatoes
1 recipe Herb-Balsamic Vinaigrette or 2/3 cup bottled Italian salad dressing
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DIRECTIONS
1. Cook pasta according to package directions; drain. Rinse with cold water; drain well. Fold salami slices in half; roll up. On sixteen 6-inch wooden skewers, thread salami rolls, tortellini, artichoke pieces, olives, peppers, and tomatoes. Place kabobs in a single layer in shallow plastic storage containers.
2. Drizzle Herb-Balsamic Vinaigrette or Italian dressing over kabobs. Cover and chill for at least 2 hours or up to 24 hours, turning kabobs occasionally. Drain kabobs to serve. Makes 16 kabobs.
3. *Note: If desired, substitute 1 cup cubed provolone cheese or mozzarella cheese (4 ounces) for the tortellini.
4. Herb-Balsamic Vinaigrette: In a screw-top jar, combine 1/3 cup olive oil or salad oil; 1/3 cup white balsamic, balsamic, or red wine vinegar; 1 tablespoon snipped fresh thyme, oregano, or basil or 1/2 teaspoon dried thyme, oregano, or basil, crushed; 1 teaspoon sugar; and 1 clove garlic, minced. Cover and shake well.
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| You’ll find all the wonderful flavors of Italian antipasto in this vegetable-packed side dish. |
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INGREDIENTS
2 medium tomatoes, cut into bite-size pieces (1-1/3 cups)
1 small zucchini, sliced (1 cup)
1 small yellow summer squash, sliced (1 cup)
1 cup cauliflower flowerets
1 small cucumber, sliced (1 cup)
2 stalks celery, sliced (1 cup)
1 medium green sweet pepper, cut into bite-size pieces (3/4 cup)
1 medium carrot, sliced (1/2 cup)
1/2 of a small red onion, sliced and separated into rings
1/2 cup pitted ripe olives or pimiento-stuffed green olives
1/2 cup pepperoncini salad peppers
1 cup bottled Italian salad dressing
1 8-ounce package sliced salami, cut into bite-size pieces
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DIRECTIONS
1. In a very large bowl*, combine all of the ingredients, tossing to coat mixture with dressing.
2. Cover and chill in the refrigerator for at least 4 hours or up to 24 hours, tossing occasionally. Makes 10 to 12 side-dish servings.
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| This colorful cheese and salami pinwheel recipe makes the perfect quick and easy appetizer when company drops in. Preparation time is only 15 minutes from start to finish. |
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INGREDIENTS
12 thin slices provolone cheese (6 to 7 oz.)
1/2 cup Gorgonzola cheese, softened (2 oz.)
12 thin slices soppresata or premium Genoa salami (about 4 oz.)
12 large fresh basil leaves
Assorted crackers or flatbread (optional)
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DIRECTIONS
1. Let provolone cheese stand at room temperature for 30 minutes. Meanwhile, in a small bowl combine Gorgonzola and milk.
2. To make one of two rolls, on waxed paper slightly overlap 6 slices of provolone to form a rectangle. Top with 6 slices of salami and 6 basil leaves. Dollop half the Gorgonzola mixture on the basil leaves. Roll, beginning from the short side of the rectangle and using the waxed paper to lift and roll. Wrap roll in waxed paper or plastic wrap and place seam side down on a platter. Repeat to make second roll. Refrigerate wrapped rolls at least 30 minutes and up to overnight. Cut rolls in 1/2-inch slices. Serve with crackers or flatbread. Makes 10 (2 slice) servings.
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| For an innovative twist on the classic prosciutto-melon pairing, try this trio of cantaloupe, honeydew, and crenshaw melon balls. |
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INGREDIENTS
8 ounces thinly sliced prosciutto
2 cups melon balls or cubes
1 cup fresh pineapple cubes
1/4 cup slivered almonds, toasted
2 tablespoons white balsamic vinegar
2 tablespoons crumbled blue cheese
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DIRECTIONS
1. Roll up each prosciutto slice and arrange on a large lettuce-lined serving platter. Place fruit and nuts around prosciutto. Combine olive oil and balsamic vinegar. Drizzle oil-vinegar mixture over all. Sprinkle with blue cheese. Makes 12 servings.
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| Perfect for warm-weather entertaining, this colorful fruit and veggie appetizer platter makes for refreshing nibbling. |
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INGREDIENTS
1 recipe Two-Tomato Conserve (see Recipe Center)
Fresh mango slices (about 2 mangoes)
Thinly sliced prosciutto (about 4 ounces)
Marinated artichoke hearts, drained (about two 6 ounce jars)
Seedless red and/or green grape clusters
Green and ripe Greek olives
1 recipe Toasted Pita Crisps (See Recipe Center)
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DIRECTIONS
1. Transfer Two-Tomato Conserve to small dish; place on platter. Wrap each mango slice with a slice of prosciutto. Arrange artichoke hearts, wrapped mango slices, grapes, and olives on platter. Serve with Toasted Pita Crisps. Makes 15 to 20 servings.
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| Great party appetizes–let guests pick between skewers of vegetables or flavorful bites of sausage, shrimp, and cheese. |
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INGREDIENTS
3 to 4 cups assorted vegetables, such as small radishes, red sweet pepper slices, cauliflower, yellow squash, or small pattypan squash
6 ounces firm cheese, such as sage Derby, white cheddar, or smoked Gouda, cut into 1/2-inch chunks
6 ounces smoked sausage, cut into 1/2-inch chunks, and/or cooked medium shrimp
1/2 cup bottled Italian salad dressing
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DIRECTIONS
1. In a medium bowl, toss together vegetables, cheese, and smoked sausage. Pour dressing over mixture in bowl. Toss to coat. Cover and marinate in the refrigerator for 24 hours, stirring occasionally.
2. Remove vegetable-sausage mixture from refrigerator. Alternately thread vegetables onto eight 6-inch bamboo skewers. Alternately thread cheese, smoked sausage, and/or shrimp onto eight 6-inch bamboo skewers. Makes 16 servings.
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| This simple appetizer is so flavorful it’s hard to believe there are just four ingredients. |
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INGREDIENTS
1 9-ounce package refrigerated cheese-filled tortellini or ravioli
Thin tomato slices (optional)
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DIRECTIONS
1. Cook tortellini according to package directions. Place chopped tomato in a large colander; drain pasta over tomato. Transfer pasta mixture to a medium mixing bowl. Add pesto and salami; toss gently until pasta is coated with pesto. Serve warm on individual plates lined with a few pieces of thinly sliced tomato or in a bowl for a buffet. Makes 12 to 16 appetizer servings.
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| A tangy marinade, salty prosciutto, and fragrant basil work magic on a bounty of colorful vegetables. Use rosemary skewers for a presentation your guests will not soon forget. |
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INGREDIENTS
12 bias slices zucchini (about 1 medium)
1 large red sweet pepper, cut into 12 bite-size pieces
2 tablespoons purchased basil pesto
2 tablespoons white wine vinegar
12 6-inch sprigs rosemary or 6-inch wooden skewers
12 bocconcini, or 12 bite-size pieces fresh mozzarella (6 ounces)
6 slices sopressata salami or prosciutto (4 ounces), cut into 1-inch-wide strips
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DIRECTIONS
1. Place zucchini, tomatoes, and sweet pepper in a large resealable plastic bag set in a shallow dish. Add pesto and vinegar; seal bag. Knead bag to coat vegetables. Marinate at room temperature for 30 minutes.
2. Meanwhile, remove leaves from all but 2 inches of the rosemary sprigs (if using). Wrap bocconcini in salami or prosciutto strips. Thread 1 wrapped cheese piece onto each of the rosemary skewers, inserting the end without leaves. (If necessary, use a wooden or metal skewer to poke holes in cheese pieces before threading.)
3. Remove vegetables from marinade, reserving marinade. Thread each skewer with one piece of each marinated vegetable and a basil leaf, threading basil leaf around vegetables accordian-style. Arrange skewers in a serving dish. Drizzle with reserved marinade. Serve immediately or cover and refrigerate for up to 8 hours. Serve with lemon wedges to squeeze over kabobs. Makes 12 appetizer servings.
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Serve this meat, cheese, and vegetable combo as antipasto on an appetizer buffet. Make and refrigerate it a day ahead, then have time to spare the day of serving.
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INGREDIENTS
1 10-ounce package frozen artichoke hearts
6 ounces Muenster or provolone cheese
6 ounces unsliced, fully cooked Polish sausage or salami
1 cup pimiento-stuffed green olives
1 small zucchini, cut into 1-1/2-inch-long sticks
1-1/2 teaspoons dried Italian seasoning, crushed
1 teaspoon crushed red pepper
1 cup cherry tomatoes, halved
DIRECTIONS
1. Cook artichoke hearts according to package directions. Drain and cool. Place in a large nonmetal bowl. Cut cheese and sausage into 1/2-inch cubes. Add to bowl. Toss in mushroom halves, olives, and zucchini sticks.
2. In a screw-top jar combine vinegar, oil, Italian seasoning, red pepper, dry mustard, and garlic. Cover and shake well; pour over ingredients in bowl. Cover and refrigerate for at least 4 hours or up to 24 hours, stirring occasionally. Just before serving, gently stir in the cherry tomato halves. Serve with wooden picks or over salad greens. Makes 16 appetizer servings.
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