Traditionally the first course of an Italian formal meal, this entree can be made with many different ingredients. This guide contains antipasto recipes
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March 27, 20117 found this helpful
This is one of those recipes that tastes even better after a day or two :-)
- 1 cup pearl barley
- 3 cups water
- 1/2 lb. mozzarella cheese, cut into 1/2 inch cubes
- 1/2 lb. summer sausage, cut into 1/2 inch cubes
- 1 (14.75 oz.) jar marinated artichoke hearts, drained and halved
- 2/3 cup peperoncini, sliced
- 3/4 cup red bell pepper, chopped
- 1/2 cup pitted kalamata olives, halved
- 1/4 cup Parmesan cheese, finely shredded
- 3 Tbsp. fresh basil leaves, roughly chopped
- 6 Tbsp. extra virgin olive oil
- 2 Tbsp. red wine vinegar
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
January 11, 20118 found this helpful
Serve with baguette slices slathered with unsalted butter - Yum!
- 1/2 (15 oz.) jar roasted sweet red peppers, drained and thinly sliced
- 1/4 lb. mozzarella, cubed
- 1/4 lb. summer sausage or salami, cubed
- 1/2 cup cherry tomatoes
- 1 (6.5 oz.) jar marinated quartered artichoke hearts, undrained
- 1/2 (5 oz.) jar pimiento stuffed olives, drained
- 1/2 (6 oz.) can black olives, drained
- 1 tsp. dried oregano
- Salt and pepper, to taste
Combine ingredients in a large bowl, gently toss to coat, and refrigerate, covered, for 2 or more hours before serving in order for flavors to blend.
By Deeli from Richland, WA
December 11, 20097 found this helpful
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 ;-) Be sure to keep the romaine separate from the body of the salad until serving so it remains crisp.
- Romaine lettuce, chopped
- Summer sausage, ham or salami, cubed
- Mozzarella or provolone cheese, cubed
- Marinated artichoke hearts, quartered lengthwise (my favorite is the jarred Cara Mia)
- Kalamata olives, pitted and halved
- Plum tomatoes, cubed, or cherry tomatoes, halved
- Pepperoncini, sliced (available jarred if you do not have access to fresh)
- Parmesan cheese, shredded
- Balsamic or red wine vinegar
- Extra virgin olive oil
Combine all ingredients, except for the romaine, in a large bowl. Drizzle with vinegar and oil and toss. Spoon over individual plates of romaine and serve.
By Deeli from Richland, WA
A terrific and easy appetizer. You can be very creative with this one!
Total Time: 20 minutes
Yield: 24 cups
Source: My cooking group
- 24 slices of hard or genoa salami (about 4 inches in diameter)
- 1 cup marinated artichoke hearts, chopped fine
- 1/2 cup roasted red peppers, chopped fine
- 4 oz fresh mozzarella, cut into small cubes
- 1/4 cup fresh basil, chopped
- Press one salami slice down into a regular sized muffin cup in a muffin tin.
- Bake at 400 degrees F for approximately 10 minutes, or until salami is crisp.
- Transfer to a plate to cool.
- Mix all other ingredients together and spoon into cups to serve.
- You can put anything in there that you want to. Some suggestions: marinated artichoke hearts- chopped fine, sun dried tomatoes, black olives, stuffed green olives, marinated mozzarella cheese, tri colored tortellini.
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!
- Italian dressing mix (cruet style)
- olive oil
- balsamic vinegar
- block of mozzarella cheese, cut into smaller than bite sized cubes
- black olives, drained
- small container fresh mushrooms (small ones), cleaned properly
- small jar marinated artichoke hearts (marinade reserved)
- two roma tomatoes or one small regular tomato, diced (for color)
- small package turkey pepperoni (vegetarian or regular is fine too)
- minced garlic (to taste)
- two small or one large package tortellini from the refrigerated section (any flavor)
Prepare Italian dressing as package instructs using olive oil and balsamic as your oil and vinegar, set aside. Combine all ingredients except the tortellini in your best large bowl (I mean LARGE, you'll be adding pasta later and will need to have room to stir). Pour about 2/3 of well mixed dressing over all the ingredients and stir gently. Let this marinate for several hours, overnight if possible.
Prepare tortellini as instructed on package, be very careful not to overcook so the insides of the pasta stay intact. Drain and cool as you would for any pasta salad. Gently stir the pasta in with the marinated ingredients and the remaining dressing.
Serve with breadsticks.
Source: This derives from a beautiful plate of antipasto my friend made at a home decor party many years ago.
By cerealwife from Minneapolis, MN
Marinate in Italian dressing for several hours before serving. Read More...