Sprinkle 8 x 8-inch baking dish with bread crumbs.
Layer 1/2 of roasted peppers, artichoke hearts, mushrooms and olives. Sprinkle with bread crumbs and garlic powder.
Repeat layer. Drizzle oil before baking over the antipasto. Sprinkle with paprika for color.
Heat in 350\u00b0 oven until heated through.
Serve with garlic bread.
Cook pasta in boiling salted water 10 mins, or until al dente. Drain.
Meanwhile, heat reserved oil in a large, deep frying pan over medium-high heat. Cook sausages for 7 mins, or until browned and cooked through. Set aside and slice thickly.
Add tomato sauce, antipasto, artichokes and olives to frying pan. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 5 mins, or until sauce thickens. Add sausage and pasta and toss to combine. Top with shaved Parmesan to serve.
Chop all the veggies.
Mix the antipasto with the yogurt.
Toss all ingredients together (including the dressing) until well combined.
venly over dough. Top with antipasto and oregano. Fold dough from
br>To make into an appetizer:
Spoon ratatouille into the
In small bowl combine chicken, chopped celery, almonds and onion.
Add mayonnaise, curry powder and lemon juice.
Mix well. Cover mixture with plastic wrap and refrigerate for 1 hour or longer so that flavors blend and develop.
To serve, place 1 teaspoon of appetizer on \"carrier\" of choice.
Yield:
1 1/4 cups, enough for 36 servings on fruit, vegetables or crackers.
Combine lemon juice, thyme, sugar, and Dijon in bowl and then slowly whisk in oil. Set aside. Combine shrimp, cheese, olives, peppers in large bowl. Cover with vinaigrette and marinate overnight or at least 6 hours. Add salami just before serving. Drain and serve on lettuce leaves or just place bowl at appetizer table and allow guests to use decorative toothpicks to spear nibbles.
age Topic - Ice Cream New Appetizer Recipes Page
Drain antipasto in a strainer set over
Use large round platter or Lazy Susan.
Arrange tuna fish in center and surround with all other ingredients, forming a pattern. Serve with a cruet of olive oil and vinegar for individual seasoning.
Preheat oven to 400\u00b0.
Spray pie plate or tart plate with non stick spray and line with crust.
Prick crust all over.
Combine all remaining ingredients except the capers in large mixing bowl.
Carefully pour into pie plate.
Sprinkle the capers on top.
Bake in prheated oven about 50 minutes at about 400\u00b0, or until done.
Serve with salad or cut into small pieces for an appetizer.
nd is excellent in an antipasto served with crackers.
Heat butter in skillet; add anchovies, mushrooms and garlic. Saute and add wine and 1 tablespoon of lemon juice.
Increase heat and cook 5 minutes.
Season with pepper.
Cool to almost room temperature and add cheese, salami, onion, capers and parsley. Add remaining lemon juice, olive oil and vinegar; toss well. Refrigerate overnight.
Serve at room temperature as appetizer. Makes 2 cups.
the minced parsley until the antipasto is combined well and chill
couple of wonderful sounding recipes for it here at'Zaar
Combine all ingredients except lettuce in a medium bowl; mix well. (Mixture may be prepared up to 4 hours before serving. Cover and refrigerate.)
Just before serving, spoon antipasto mixture into lettuce leaves; roll up. Or, arrange lettuce leaves on a serving platter with the bowl of antipasto mixture and let guests make their own wraps.
oth sides.
Combine vegetable antipasto, chicken, bread and haloumi in
br>Sprinkle with chopped mixed antipasto vegetables.
Whisk eggs and
Preheat broiler. Place tomato, cut-side up, on a foil-lined baking tray. Spray with oil and season. Cook for 5 mins, or until softened. Set aside.
Meanwhile, bring sauce, 1/2 cup cold water, vegetables and 1 tbsp basil to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 6-7 mins, or until sauce thickens slightly. Add pasta, 1/2 the tomatoes and 1/2 the ricotta and toss to combine. Transfer to serving bowls and sprinkle with remaining ricotta, tomato and basil.
o cover bottom. Layer with antipasto vegetables, feta and salami.