Antipasto
- Ready In:
- 30mins
- Ingredients:
- 21
- Serves:
-
10
ingredients
- oil-cured olives or Greek olive, reserve juice
- 2 (10 ounce) jars artichoke hearts, reserve juice
- cherries or grape tomatoes
- 8 ounces salami, cut into 1 inch cubes
- 4 ounces provolone cheese, cut into 2 inch sticks
- jarred giardiniera, reserve juice
- pepperoncini pepper
- 4 ounces prosciutto or 4 ounces cooked ham
-
MARINATED MUSHROOMS
- 3 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
- salt and pepper
- 1⁄4 teaspoon oregano
- 1⁄2 cup olive oil
- 2 peeled chopped garlic cloves
- 8 ounces fresh mushrooms
-
MARINATED MOZZERALLA CHEESE
- 4 ounces mozzarella cheese, marinated-cut into 1/2 inch cubes
- 4 teaspoons red wine vinegar
- 1⁄2 teaspoon dried basil leaves
- 1⁄2 teaspoon dried oregano leaves
- salt and pepper
- 1⁄4 cup olive oil
directions
- Take some good cantalope, peel and cut into serving sized pieces; wrap some prosciutto around it.
- Secure with a toothpick and you are done.
- This is very"hot" right now and it's so easy.
- Prosicutto is easy to find in the deli section.
- Have it cut thin of course.
- Another idea is Antipasto.
- Each item can be places in plastic containers or bags to transport it and then assemble at the party.
- This should serve 6 to 8 people.
- You could also add parmesan cheese and some crusty bread to"sop" up the dressing.
- Now that's really Italian!
- Combine all the reserved juices with some wine vinegar (use as much or as little as you like).
- Add some chopped parsley, fresh basil and oregano.
- Reserve this mixture to"dress" your antipasto.
- Arrange all the items on a large platter and top with the dressing using as much as you need.
- Marinated Mushrooms-Combine the ingredients except for the mushrooms and mix well.
- Add mushrooms and marinate for at least 4 hours.
- Drain but reserve the dressing for use with a regular salad.
- MARINATED MOZZERALLA CHEESE-Cut cheese into cubes.
- Combine the vinegar oil and seasonings.
- Add cheese to dressing and marinate for at least 2 hours.
- Drain but reserve the dressing for use with a regular salad.
- You can also use this dressing to marinate your cherry tomatoes.
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RECIPE SUBMITTED BY
I am 55 years old with 4 adult children, 4 adult step children and 12 grandchildren. Another on the way in June. Dh is a retired police officer who drives a school bus. I own my own small catering business. We are formerly from Illinois. We have been married for 11 years. Our anniversary is on 9/11. I am a prize winning cook. I love to sing, perform in Christian drama and study herbs and other alternative health measures. I like to do all sorts of crafting. I have created 3 church cookbooks for the different churches we have attended. I am not working right now but I am trying to find work. I have my own forum board and website.