ANTIPASTO BREAD
Sauteed vegetables add fresh, robust flavor to these hearty bread slices from Genise Krause of Sturgeon Bay, Wisconsin. For a change of pace, use prosciutto or shaved deli ham instead of salami. GENISE'S TIP: "On extra-busy nights, I sometimes substitute prepared giardiniera for the vegetables to speed things up."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cut bread in half lengthwise, then in half widthwise. Place cut side up in a foil-lined 15x10x1-in. baking pan. Brush with 2 tablespoons oil. Bake at 450° for 5-8 minutes or until lightly browned., Meanwhile, in a small skillet, saute the carrot, green pepper, celery, onion and garlic in remaining oil for 5 minutes or until tender., Spread pesto over bread. Top with salami, tomatoes, carrot mixture and olives. Sprinkle with cheese. Bake for 8-10 minutes or until cheese is melted. Cut each piece of bread in half to serve.
Nutrition Facts : Calories 389 calories, Fat 22g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 838mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein.
ANTIPASTO BREAD
Whenever I make this recipe at my home or to bring to parties, at least 3 or 4 people ask for the recipe. It seems involved, but it's easy and so worth it. Our friend call it "the" appetizer.
Provided by Mary Close
Categories Weeknight
Time 1h5m
Yield 24 squares
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- In a 9 x 13 ungreased baking pan, unroll one package of crescent rolls, sealing perforations and press dough to edges of pan.
- Top the crescent roll dough with the ham, swiss, salami, provolone and the pepperoni.
- Slice the roasted peppers into strips, and lay them on top of the pepperoni layer.
- Beat 2 eggs with the Parmesan cheese, and pour over the roasted peppers.
- Top with the second package of crescent rolls, again sealing the perforations as best as you can and pressing dough to the edges of the pan.
- Beat the last egg and spread on top of the dough.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake until golden brown, 10-15 minutes more.
- Let sit at least 10 minutes before cutting into 2 inch squares.
- Serve warm.
Nutrition Facts : Calories 153.6, Fat 8.3, SaturatedFat 3.6, Cholesterol 56.7, Sodium 605, Carbohydrate 11.1, Fiber 0.9, Sugar 1, Protein 8.3
ANTIPASTO SALAD WITH PROSCIUTTO WRAPPED BREADSTICKS
This is all of my favorite antipasti on top of a salad. Antipasto is a traditional first course of an Italian meal and consists of meats, olives, pickles, cheeses-all of the best food groups!
Provided by Molly Yeh
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Place the spinach and arugula in a large bowl. In a medium bowl or measuring cup, whisk 2 tablespoons of the olive brine with the mustard, then drizzle in the olive oil while whisking constantly to emulsify. Taste and season with salt and pepper (you might not need salt since the olive brine is salty already). Toss the greens with half of the dressing and transfer to a large shallow serving bowl. Top with the olives, mozzarella, Parmesan, artichokes, peppers, tomatoes, pear and salami. Wrap the prosciutto around the breadsticks and place them on top. Add a few drizzles of balsamic glaze (I hone in on the pear and tomatoes), then drizzle on the remaining dressing and sprinkle on the basil. Serve and enjoy!
VEGETABLE ANTIPASTO STUFFED BREAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut the top off a loaf of crusty bread. Hollow out the inside of the bread.
- Mix chopped sun-dried tomatoes, chopped olives and store bought or homemade pesto sauce. Spread the mixture evenly across the bottom of the hollowed out bread. Layer the cheese into the loaf. Layer the roasted red peppers on top of the cheese. Coarsely chop the drained artichoke hearts and add them in a layer over the red peppers. Sprinkle in the chopped hot pickled vegetables and drizzle some extra-virgin olive oil on top. Replace the top, cut the stuffed loaf into pieces and serve.
ANTIPASTO BREAD
This is one of my FAVORITE breads to make! Fantastic for picnics, the beach, potlucks, holidays, football parties, just about any occaision! Make sure you bring enough, though, people will fight over that last piece! Enjoy!! Photo by Julie B's Hive, thanks Julie!!
Provided by Kelly Williams
Categories Other Snacks
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. Core and seed peppers and cut lengthwise into 1/4" strips. Heat oil in large skillet, add peppers, and saute over medium heat til just tender. Drain on papertowels. Line baking sheets with foil. On lightly floured surface, roll out one loaf bread dough into a 14" x 8" rectangle. (Dough shrinks, so let it relax and re-roll til it stays in shape.)Brush dough with beaten egg. Using half of the cheese and half of the salami, layer on cheese first, then salami, leaving a slight edge of dough all the way around. Sprinkle with half of the black olives. Place half of the peppers down along long edge, not all over. Sprinkle whole top lightly with oregano. Stretch long edge over the peppers, and continue rolling securely, jellyroll-style. Pinch/seal edge and ends. Place bread diagonally on baking sheet. Repeat all with second loaf. Cover loaves loosely with a lightly damp cloth towel and let rise in warm place for 30-45 minutes. Heat oven to 350. Brush loaves with egg. Make 6-7 slashes on top of each loaf. Sprinkle with poppy seeds. Bake 25-30 minutes. Slice and serve warm or cold.
ANTIPASTO BREAD
I LOVE making this!! It can be a wonderful lunch or an appetizer! :)Great to take to picnics and the beach! :)
Provided by Wildflour
Categories Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Core and seed peppers and cut lengthwise into 1/4" strips.
- Heat oil in large skillet, add peppers, and saute over medium heat til just tender.
- Drain on papertowels.
- Line baking sheets with foil.
- On lightly floured surface, roll out one loaf bread dough into a 14" x 8" rectangle.
- (Dough shrinks, so let it relax and re-roll til it stays in shape.).
- Brush dough with beaten egg.
- Using half of the cheese and half of the salami, layer on cheese first, then salami, leaving a slight edge of dough all the way around.
- Sprinkle with half of the black olives.
- Place half of the peppers down along long edge, not all over.
- Sprinkle whole top lightly with oregano.
- Stretch long edge over the peppers, and continue rolling securely, jellyroll-style.
- Pinch/seal edge and ends.
- Place bread diagonally on baking sheet.
- Repeat all with second loaf.
- Cover loaves loosely with a lightly damp cloth towel and let rise in warm place for 30-45 minutes.
- Heat oven to 350.
- Brush loaves with egg.
- Make 6-7 slashes on top of each loaf.
- Sprinkle with poppy seeds.
- Bake 25-30 minutes.
- Serve warm or cold.
Nutrition Facts : Calories 1045.6, Fat 81.7, SaturatedFat 34.7, Cholesterol 376.6, Sodium 3734.8, Carbohydrate 14.5, Fiber 3.2, Sugar 3.3, Protein 62.6
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