Belgioioso Artichoke Caprese Platter Recipes

ANTIPASTO SKEWERS

This elegant-looking appetizer is quick and easy to make. It's perfect for dinner parties, cocktail parties and everything in between! -Amanda Dekrey, Fargo, North Dakota

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 1 dozen.

Number Of Ingredients 5

Antipasto Skewers image

Steps:

On 12 wooden 6-in. skewers, alternately thread tomatoes, mozzarella, folded salami slices and olives. Refrigerate until serving. If desired, drizzle skewers with vinaigrette to serve.

Nutrition Facts : Calories 204 calories, Fat 9g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 345mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 7g fiber), Protein 11g protein.

Ingredients

24 grape tomatoes (about 1 pint)
1 carton (8 ounces) cherry-size fresh mozzarella cheese
12 thin slices hard salami (about 1/4 pound)
12 pimiento-stuffed Queen olives
Italian vinaigrette, optional

ARTICHOKE CAPRESE PLATTER

Provided by Food Network

Time 11m

Yield 6-8 servings

Number Of Ingredients 6

Artichoke Caprese Platter image

Steps:

Drain marinated artichoke hearts and set aside, reserving marinade. In small bowl, whisk olive oil, vinegar and reserved marinade. Alternately layer basil leaves, tomatoes, cheese and artichoke hearts on platter. Rewhisk marinade and drizzle to taste over entire platter (use any remaining marinade as salad dressing). Serve immediately. Alternatively, salad can be composed on 6 small individual plates.
3 Key Ingredients: Artichoke, Olive Oil, Wine Vinegar

Ingredients

2 (6.5 oz.) jars CARA MIA Marinated Artichoke Hearts
3 Tbs. STAR Extra Virgin Olive Oil
3 Tbs. STAR Red Wine Vinegar
1 large bunch basil leaves
6 roma tomatoes sliced lengthwise 1/4 inch thick
2 (8 oz.) balls fresh whole-milk mozzarella sliced 1/4 inch thick

CHEESY ASPARAGUS BITES

When I managed a cafeteria, I would cook up different snacks for the staff. These tiny squares with big asparagus flavor never lasted long and prompted lots of recipe requests. -Lois McAtee, Oceanside, California

Provided by Taste of Home

Categories Appetizers

Time 50m

Yield 5 dozen.

Number Of Ingredients 12

Cheesy Asparagus Bites image

Steps:

In a skillet, saute onion and garlic in oil until tender. Combine cheese, bread crumbs, parsley, salt, pepper, oregano and hot pepper sauce. Stir in the onion mixture and eggs. , Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain well. , Stir into cheese mixture. Pour into a greased 9-in. square baking pan. Bake at 350° for 30 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes. Cut into small squares; serve warm.

Nutrition Facts : Calories 77 calories, Fat 6g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 124mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

Ingredients

1/2 cup diced onion
1 garlic clove, minced
2 tablespoons vegetable oil
2 cups shredded sharp cheddar cheese
1/4 cup dry bread crumbs
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 to 1/4 teaspoon dried oregano
1/8 teaspoon hot pepper sauce
4 large eggs, beaten
1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces

GREEK PITA SPREAD

I first tried this at a family gathering and was blown away! I have since made it for my co-workers, and they just love it. I've gotten many requests for the recipe. -Joyce Benninger, Owen Sound, Ontario

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 6 cups.

Number Of Ingredients 11

Greek Pita Spread image

Steps:

In a small bowl, beat the cream cheese, sour cream and vinaigrette until blended. Spread onto a large serving plate or two pie plates. Layer with olives, tomatoes, onion, peppers, cucumber and cheese. Serve with pita breads.

Nutrition Facts : Calories 96 calories, Fat 8g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 178mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

Ingredients

1 package (8 ounces) cream cheese, softened
1 cup sour cream
1/2 cup Greek vinaigrette
2 cans (2-1/4 ounces each) sliced ripe olives, drained
2 medium tomatoes, seeded and chopped
1 small red onion, chopped
1 large green pepper, chopped
1 large sweet red pepper, chopped
1 large cucumber, seeded and chopped
1 cup (4 ounces) crumbled feta cheese
Pita breads, cut into wedges or baked pita chips

SPINACH-STUFFED PORTOBELLOS

"The meaty texture of portobello mushrooms will make you think you're eating steak," says Diane Lombardo of New Castle, Pennsylvania. "With a cheesy spinach filling, this is a marvelous main dish. Pepper flakes add color and a kick."

Provided by Taste of Home

Categories Appetizers Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Spinach-Stuffed Portobellos image

Steps:

Remove and discard stems and gills from mushrooms. In a large skillet over medium heat, cook mushrooms in oil for 10-15 minutes or just until tender, turning once., In a small bowl, combine the tomatoes, spinach, onions, Romano cheese, pepper flakes and salt. Spoon into mushroom caps. Sprinkle with mozzarella cheese. , Place on a baking sheet lined with heavy-duty foil. Bake at 375° for 10-15 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 177 calories, Fat 11g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 381mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 5g fiber), Protein 10g protein.

Ingredients

4 large portobello mushrooms
2 tablespoons olive oil
1 can (14-1/2 ounces) diced tomatoes, drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3 tablespoons chopped green onions
2 tablespoons grated Romano cheese
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/2 cup shredded part-skim mozzarella cheese

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Belgioioso Artichoke Caprese Platter Recipes

ANTIPASTO SKEWERS

This elegant-looking appetizer is quick and easy to make. It's perfect for dinner parties, cocktail parties and everything in between! -Amanda Dekrey, Fargo, North Dakota

ARTICHOKE CAPRESE PLATTER

CHEESY ASPARAGUS BITES

When I managed a cafeteria, I would cook up different snacks for the staff. These tiny squares with big asparagus flavor never lasted long and prompted lots of recipe requests. -Lois McAtee, Oceanside, California

GREEK PITA SPREAD

I first tried this at a family gathering and was blown away! I have since made it for my co-workers, and they just love it. I've gotten many requests for the recipe. -Joyce Benninger, Owen Sound, Ontario

SPINACH-STUFFED PORTOBELLOS

"The meaty texture of portobello mushrooms will make you think you're eating steak," says Diane Lombardo of New Castle, Pennsylvania. "With a cheesy spinach filling, this is a marvelous main dish. Pepper flakes add color and a kick."

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