Best Rustic Antipasto Recipes

RUSTIC ANTIPASTO

Rustic Antipasto image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

1 small eggplant, thinly sliced
Extra-virgin olive oil, to baste slices plus 1 tablespoon
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
1 tablespoon red wine vinegar
1 tablespoon chopped flat leaf parsley, to garnish
2/3 pound total Italian table cheeses, 1/3 pound each of 2 varieties: sharp provolone, Pepato, Fontina, Parmigian-Reggiano
1 jar, 16 ounces, roasted red peppers, drained and sliced
1 can quartered artichoke hearts, 15 ounces, drained well
1 can button mushrooms, 14 ounces, drained
1 clove garlic, crushed
1/2 lemon, juiced
Drizzle extra-virgin olive oil
1 tablespoon chopped flat-leaf parsley
1/2 tablespoon thyme
Salt and freshly ground black pepper
3/4 pound total (1/4 pound each) thinly sliced Italian meats: sliced sopressata, capicola and Genoa salami
1/2 pound black olives from bulk olive bins, any variety

Steps:

Preheat a grill pan to high. Brush eggplant slices with oil and place on grill. Season with red pepper flakes, salt and pepper. Grill eggplant 2 to 3 minutes on each side. Arrange sliced grilled eggplant on a platter and top with a splash of red wine vinegar and 1 tablespoon extra-virgin olive oil and chopped fresh parsley.
Wedge table cheeses and arrange them on your antipasto platter. Arrange sliced drained roasted red peppers next to your eggplant.
Combine artichokes and mushrooms in a bowl and toss with crushed garlic, lemon, extra-virgin olive oil, parsley, and thyme. Season artichokes and mushrooms with salt and pepper. Set aside.
Fan out sliced Italian meats on your platter between cheeses and pile your olives at the center of the platter. Prepare the rest of your meal. Just before serving, remove crushed garlic clove from artichokes and mushrooms and transfer the mixture to the antipasto platter.

RUSTIC ANTIPASTO SALAD

Rustic Antipasto Salad image

This antipasto salad is as easy as it is rustic, with just a few key ingredients-including tomatoes, salami and feta cheese.

Provided by My Food and Family

Categories Appetizers & Snacks

Time 10m

Yield 1 serving

Number Of Ingredients 5

Ingredients

1 tomato, chopped
2 Tbsp. KRAFT Balsamic Vinaigrette Dressing
2 cups loosely packed torn salad greens
3 slices OSCAR MAYER Cotto Salami, cut into strips
2 Tbsp. ATHENOS Crumbled Feta Cheese with Garlic & Herb

Steps:

Combine tomatoes and dressing.
Cover serving plate with salad greens; top with salami, cheese and tomato mixture.

Nutrition Facts : Calories 350, Fat 26 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 80 mg, Sodium 1610 mg, Carbohydrate 14 g, Fiber 3 g, Sugar 8 g, Protein 17 g

RUSTIC ANTIPASTO TART

Rustic Antipasto Tart image

Ready-made ingredients keep this gorgeous appetizer tart a hassle-free treat. -Cheryl Lama, Royal Oak, Michigan

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 12 servings.

Number Of Ingredients 7

Ingredients

1 sheet refrigerated pie pastry
2 tablespoons prepared pesto
1 cup shredded part-skim mozzarella cheese, divided
4 ounces sliced turkey pepperoni
1 jar (7 ounces) roasted sweet red peppers, drained and thinly sliced
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1 tablespoon water

Steps:

Unroll pastry onto a parchment paper-lined baking sheet. Spread pesto to within 2 in. of edges; sprinkle with 1/2 cup cheese. Layer with pepperoni and 1/4 cup cheese. Top with red peppers and artichokes; sprinkle with remaining cheese., Fold up edges of pastry over filling, leaving center uncovered. Brush folded pastry with water. Bake at 425° for 25-30 minutes or until crust is golden and cheese is melted. Serve warm.

Nutrition Facts :