Antipasto

* Exported from MasterCook *

Antipasto

Recipe By : Cooking Live Show #CL8921
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method
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no list of ingredients

Stock your shelves with these ingredients and you can make antipasto
in minutes. In the cupboard: Canned Italian tuna in olive oil, canned
anchovy fillets, canned sardines, imported green and black olives,
jarred pickled vegetables, dried dates and prunes, capers,
breadsticks, extra virgin olive oil, dried tomatoes, wine and balsamic
vinegars In the refrigerator: Celery, carrots, lemons,
Parmigiano-Reggiano, provolone In the freezer: Roasted peppers and
Italian bread

A simple antipasto platter can be assembled from jarred pickled
vegetables, canned tuna, firm sharp cheese, olives, and breadsticks.
The following are some additional quick and easy ideas:

Pitted dates slit and stuffed with small pieces of
Parmigiano-Reggiano.

Thin slices of proscuitto, ham or salami, wrapped around thin bread
sticks, cooked asparagus spears, wedges of pears or persimmon.

Thin slices of smoked salmon wrapped around thin bread sticks.

Dried tomatoes soaked in warm water and drained, then puree with
garlic, olive oil, basil, and balsamic vinegar and spread on toast or
crackers.

Raw vegetables fennel, Belgian endive, carrots, celery, cut into
spears to dip in olive oil seasoned with coarse salt and freshly
cracked pepper.

Bite size wedges of Parmigiano-Reggiano seasoned with a drop of
balsamic vinegar.

Fresh goat cheese drizzled with olive oil, chopped garlic, crushed red
pepper, and oregano, parsley or basil.

Balls or cubes of fresh mozzarella tossed with olive oil, chopped
anchovies, parsley and crushed red pepper.

Thin slices of leftover focaccia or Italian loaf brushed with olive
oil and herbs and baked until crisp.




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