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Caprese is an easy appetizer to put together and its so delicious fresh and healthy. Its made with tomato fresh mozzarella and fresh basil. Then we drizzle extra virgin olive oil and balsamic vinegar over all. GETTING READY 1. Preheat the oven to medium
Caprese Appetizer - Basil, Mozzarella, Tomato - Served on A Baguette or Skewers-Bloopers!
If you are looking for some tips on how to entertain without having to do much preparation and cooking then you have to listen to Scott in this video. He is showering ideas on Italian antipasto and serving with grilled bread. He also shows and easy sundried
Sundried Tomato Tapenade
Take a look at this impressive video that presents two excellent recipes. The video is step wise and the chef explains the recipes with all the tips and techniques that would surely make a great cooking experience. Check it out .. This video is a creation of
Italian Artichoke Antipasta and Ricotta Gnudi
GETTING READY Marinade 1 In a small bowl whisk together the oil rice wine vinegar herb vinegar parsley mustard oregano paprika and pepper. Antipasto 2 In a bowl combine chickpeas or kidney beans onions garlic and 4 tablespoons of marinade. 3 Toss the mixture
Main Dish Antipasto
GETTING READY 1 Prepare Mushroom and Olive Relish Mixed Vegetable Relish and Marinated Artichoke Hearts a day before making this dish. 2 To prepare marinated follow package directions to cook artichoke. 3 Drain well. 4 Transfer into a large shallow dish to
Antipasto Style Vegetable Platter
GETTING READY 1 Take a small mixing bowl and combine onion mushrooms green pepper and radishes in it. 2 Mix in Italian salad dressing to this and allow marinating for 15 to 20 minutes. MAKING 3 Drain vegetables after discarding the marinade and keep aside. 4
Open Face Antipasto Melts
Cut baguettes into 3 8 inch thick slices lightly brush 1 side of baguette slices with 1 3 cup olive oil place slices oil side up on baking sheets. Bake at 400 for 8 to 10 minutes or until crisp and golden. Set aside. Combine artichoke hearts and next 5
Antipasto Spread With Toast Rouids
GETTING READY 1 Preheat the oven to 450 F. MAKING 2 In a shallow baking dish arrange the oysters in their shells. 3 Mix the mustard and fennel in a bowl and spread evenly over all the oysters. 4 Bake the oysters for about 10 minutes or until they ve change
Antipasto with Baked Oysters
GETTING READY 1. Wash the lettuce leaves thoroughly. 2. Pat them dry on paper toweling and keep aside. MAKING 3. In a small bowl combine ingredients for the dressing. 4. Whisk with a fork until well amalgamated. Keep aside until ready to serve. FINALIZING 5.
Italian Antipasto Salad
GETTING READY 1 Cut the vegetables as desired. MAKING 2 In a salad bowl combine salami lettuce pickled vegetables red peppers artichokes and olives. 3 Drizzle everyting with oil and vinegar. 4 Toss well as season with salt and pepper. SERVING 5 Serve as an
Antipasto Salad Toss
1. Quarter capsicums remove and discard seeds and membranes. Roast under grill or in very hot oven skin side up until skin bListers and blackens. Cover capsicum pieces with plastic or paper for 5 minutes peel away skin cut into thick slices. 2. Cover an oven
Bream With Antipasto
Simmer the first 6 ingredients together for 5 minutes. Cool. Break cauliflower into small flowerets to make 2 cups. Pour boiling water over onions. Cool under cold water and peel. Scrape carrots and cut into small pencil size sticks about 2 inches long. Drop
Antipasto Party Pack
Make the garlic and herb oil In a small bowl combine the garlic the parsley the basil and the mint stir in the oil and let the mixture stand for 1 hour. While the oil is standing cut the eggplant crosswise into 3 8 inch thick slices arrange the slices in one
Grilled Eggplant Antipasto
MAKING 1 In the bowl position the disc with the slicing side up and slice the vegetables. 2 Once the sliced vegetables hit the Fill level of the bowl empty them into a large mixing bowl. 3 Combine together the oil water vinegar sugar and seasoning in a 10 inch
MAKING 1.Take a medium stainless steel or glass mixing bowl. Mix together 2 tablespoon water oil oregano vinegar and pepper using a wire whisk. 2.Add in artichoke hearts squash and mix to coat. 3.Let stand covered for 10 minutes to 2 hours at room temperature.
Cut oven roasted turkey breast slices into 3 x 1 2 inch strips fold strips crosswise in half and stuff into holes of black olives. Layer 3 slices turkey salami alternately with 2 slices Provolone cheese. Cut stack into 8 wedges. Repeat with remaining slices.
Turkey Antipasto Tray
Combine in a large pan the catsup chile sauce water oil vinegar and lemon juice. Season with garlic brown sugar Worcestershire horseradish salt and cayenne. Bring to a boil and simmer a few minutes. Cut cauliflower into flowerets peel and slice carrots and
GETTING READY 1 Preheat oven to 350 degree. MAKING 2 Take a 13 x 9 inch baking dish and combine pasta with vegetables chicken salad dressing garbanzo beans olives Parmesan cheese and Italian seasoning. 3 Stir in French fried onions and mozzarella cheese. 4
Italian Antipasto Bake
In a wide frying pan combine chili sauce olive oil lemon juice oregano horseradish and garlic cook for several minutes over medium heat. Add celery green pepper zucchini and peperoncini simmer uncovered until vegetables are fork tender about 12 minutes
Vegetable Antipasto Salad
Preheat oven to Broil. Halve the peppers lengthwise and remove core seeds and stem. Place them skin side up on a foil lined broiler pan. Turn during broiling and evenly blacken skins. Place peppers in a large glass bowl cover and let them steam 10 minutes
1. Wash peppers drain well. 2. Place peppers on rack over broiler pan broil 4 inches from heat until peppers become blistered and charred about 15 minutes. With tongs turn peppers every 3 to 5 minutes. 3. Place hot peppers in a large plastic bag. Let stand 15
In shallow dish combine tomato cauliflowerets broccoli cucumber zucchini carrot and onion rings. To make dressing in screw top jar combine olive oil wine vinegar oregano salt and pepper. Cover and shake to mix well. Pour dressing over the vegetables in dish.
Raw Vegetable Antipasto
Cut V shaped slice out of the entire length of each baguette. Remove small amount of bread inside and set aside. Place basil leaves along inside of baguette. Layer the salami slices on top of the basil. Crumble the goat cheese on top of the salami. Mince the
Antipasto Stuffed Baguette
MAKING 1 In boiling salted water cook the squashes in a medium sized saucepan for about 10 minutes or till they are just tender. 2 In separate medium sized saucepan cook the artichoke hearts and asparagus spears as per the directions on the labels. Drain the
Slice loaf of bread in half lengthwise butter cut sides and toast. Set aside. Combine remaining ingredients. Refrigerate until chilled and heap onto bread. Makes 6 to 8 servings.
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