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Party Antipasto

chef.expert's picture
Ingredients
  Fresh basil/Dried basil - 1 teaspoon 1 Teaspoon, dried
  Fresh oregano/Dried oregano- 1 teaspoon 1 Tablespoon
  Double vinaigrette 1 Cup (16 tbs)
  Brussel sprouts 1 Pound (Fresh)
  Canned artichoke hearts 16 Ounce, drained and hearts halved (1 Can)
  Fresh mushrooms 1 Pound, cleaned
  Cherry tomatoes 3⁄4 Pound
  Dried peppperoni/Salami 1 Pound, peeled and cubed
  Swiss cheese/Other hard cheese 1 Pound, cubed
  Green spinach olives 5 3⁄4 Ounce, drained (1 Jar)
  Canned black olives 16 Ounce, drained (1 Can, Jumbo Sized)
  Hot pepper pepperoncini 12 Ounce, drained (1 Jar)
Directions

GETTING READY
1) At the bottom of each Brussels sprout, make an X.
2) In a pot of boiling water, place the sprouts.
3) Cook until just tender.
4) Drain them and run under cold water.
5) Drain again to remove excess water.

MAKING
6) To the vinaigrette, add the basil and oregano.
7) In tow bowls, put equal parts of vinaigrette.
8) In one of the bowls of vinaigrette, put the sprouts, cover, and marinate overnight.
9) Mix the artichoke hearts and mushrooms together in the other bowl of vinaigrette and marinate overnight.
10) Up to 1/2 hour before serving, in a large serving dish, combine the optional hearts of palm, cherry tomatoes, pepperoni or salami, cheese, olives, optional hot peppers, and marinated vegetables with the vinaigrette.
11) Toss well.

SERVING
12) Serve the antipasto as side dish in your party.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Mixing
Ingredient: 
Mushroom
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes
Servings: 
15

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