Antipasto Tarts Recipes
ANTIPASTO TARTS
Make and share this Antipasto Tarts recipe from Food.com.
Provided by English_Rose
Categories Peppers
Time 25m
Yield 8 tarts
Number Of Ingredients 6
Steps:
- Heat the oven to 375°F.
- Divide the pastry into 8 rectangles and transfer onto a baking sheet. Score a 1/2in border around the edges of each rectangle and brush the edges with beaten egg.
- Bake for 15 mins until risen and golden.
- Gentley sqush the risen centres. Spread with the pesto and top with the artichoke hearts and peppers.
- Scatter on the basil and serve.
Nutrition Facts : Calories 250.7, Fat 16.9, SaturatedFat 4.3, Cholesterol 26.4, Sodium 295.4, Carbohydrate 20.8, Fiber 1.3, Sugar 0.5, Protein 4.3
RUSTIC ANTIPASTO
Provided by Rachael Ray : Food Network
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Preheat a grill pan to high. Brush eggplant slices with oil and place on grill. Season with red pepper flakes, salt and pepper. Grill eggplant 2 to 3 minutes on each side. Arrange sliced grilled eggplant on a platter and top with a splash of red wine vinegar and 1 tablespoon extra-virgin olive oil and chopped fresh parsley.
- Wedge table cheeses and arrange them on your antipasto platter. Arrange sliced drained roasted red peppers next to your eggplant.
- Combine artichokes and mushrooms in a bowl and toss with crushed garlic, lemon, extra-virgin olive oil, parsley, and thyme. Season artichokes and mushrooms with salt and pepper. Set aside.
- Fan out sliced Italian meats on your platter between cheeses and pile your olives at the center of the platter. Prepare the rest of your meal. Just before serving, remove crushed garlic clove from artichokes and mushrooms and transfer the mixture to the antipasto platter.
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