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Antipasto Recipes

This is one of those recipes that tastes even better after a day or two :-)

Ingredients:

Directions:

Bring water to a boil in a medium saucepan; add barley, return to boil, reduce heat to low, cover, and cook 30 to 45 minutes or until barley is tender and liquid is absorbed. Allow to cool.

Combine barley, cheese, sausage, artichokes, peperoncini, bell pepper, olives, Parmesan cheese, and basil. Drizzle with oil and vinegar and toss to coat. Cover and chill for 2 hours. Toss again and serve.

By Deeli from Richland, WA

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5 More Solutions

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Serve with baguette slices slathered with unsalted butter - Yum!

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If you're like me you'll want to make up extra because it will keep up to a week in the fridge for more meals. The best part is that it tastes even better after marinating a day or two.

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A terrific and easy appetizer. You can be very creative with this one!

12 white plates filled with Antipasto Cups

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This recipe can be tweaked to your liking and can easily be served as a main course. It can get expensive but I promise it's cheaper than buying it pre-made from a deli (tastes better for sure) and you will be asked for the recipe! I've found that the more I add, the more people love it!

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Marinate in Italian dressing for several hours before serving.

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