Italian Relish Tray Recipes

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RELISH TRAY

This retro-style platter of pickled vegetables and crudités makes a refreshing addition to a decadent holiday dinner table.

Provided by Anna Stockwell

Categories     Christmas     Carrot     Pickles     Hors D'Oeuvre     Radish     Olive     Celery     Quick & Easy     Dinner     Entertaining     Side

Number Of Ingredients 5



Relish Tray image

Steps:

  • Arrange pickled carrots, celery, radishes, cornichons, and olives on a tray of crushed ice.

1/2 recipe Quick Pickled Carrots
5 celery stalks, cut into 4"-5" logs
1 bunch radishes, halved if large
1 cup cornichons, drained
1 cup pitted black olives, drained

ITALIAN RELISH TRAY

Make and share this Italian Relish Tray recipe from Food.com.

Provided by KathyP53

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 15



Italian Relish Tray image

Steps:

  • In a bowl, whisk olive oil, vinegar, chili powder, and parsley. Season with salt and pepper to taste.
  • Slice fennel into wedges, Roll salami into batons. Arrange all itenms on a large platted. Drizzle with olive oil mixture.
  • Serve with artisan crackers or loaf of Italian bread.

1/4 cup olive oil
3 tablespoons sherry wine vinegar
1 teaspoon chili powder
1 tablespoon chopped fresh flat leaf parsley
salt and pepper
1 large fennel bulb
1 pint cherry tomatoes
1/2 lb salami, sliced thin
1 (14 ounce) can pitted black olives, drained
1 (5 ounce) jar Spanish olives with pimento, drained
1 (12 ounce) jar baby kosher dill pickles, drained
1 (8 ounce) jar pickling onions, drained
2 (6 1/2 ounce) jars marinated artichoke hearts, drained
1 (7 1/2 ounce) jar pepperoncini peppers
1 (2 ounce) can anchovies, with capers

ITALIAN MEATLOAF

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 15



Italian Meatloaf image

Steps:

  • Preheat oven to 350 degrees F.
  • Heat 1/4 cup of the olive oil in a medium saute pan over medium heat and add the garlic. Saute 1 minute and then add the peppers and onions and saute until just soft. Let cool.
  • Whisk together the basil, parsley and eggs in a small bowl, and then add the salt and black pepper. Combine the Parmesan and breadcrumbs in another small bowl. Thoroughly combine the meat, herbs and eggs, Parmesan and breadcrumbs, the Worcestershire, vinegar and remaining 2 tablespoons olive oil together in a large bowl using your hands, making sure not to overmix.
  • Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top.
  • Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.

1/4 cup plus 2 tablespoons extra-virgin olive oil
4 teaspoons (about 6 cloves) chopped garlic
2 medium onions, diced
2 red peppers, seeded, small diced
1/2 cup chopped basil leaves
2 tablespoons chopped parsley leaves
4 eggs
1 teaspoon salt
1/2 teaspoon black pepper
2 cups grated Parmesan
1 1/2 cups breadcrumbs
3 pounds ground beef
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
1 cup marinara sauce

ITALIAN CHEESE BOARD

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 13



Italian Cheese Board image

Steps:

  • Arrange the fig leaves on top of a board and artfully place the cheeses on top of the leaves. Drizzle olive oil on the smoked mozzarella slices, and sprinkle with fresh pepper. Place the green grapes in the middle, the fig jam in a small bowl, and arrange the grissini, cherries, caramelized walnuts, and crackers in groupings on the board.

Fig leaves
Gorgonzola
Truffle Pecorino
Taleggio
Smoked Mozzarella, sliced
Good olive oil
Freshly cracked pepper
Green grapes
Fig jam
Grissini, Italian bread sticks
Cherries
Caramelized walnuts
Crackers

CRUDITES WITH MEDITERRANEAN RELISH

Categories     Olive     Onion     Tomato     Vegetable     Appetizer     Vegetarian     Low/No Sugar     Fall     Bon Appétit

Yield Serves 6

Number Of Ingredients 12



Crudites with Mediterranean Relish image

Steps:

  • Heat oil in medium nonstick skillet over medium heat. Add onion and sauté until just beginning to soften, about 3 minutes. Add garlic; sauté 30 seconds. Stir in canned tomatoes and lemon juice. Bring to simmer. Remove from heat.
  • Combine sun-dried tomatoes and next 5 ingredients in processor. Using on/off turns, process until vegetables are finely chopped. Transfer to medium bowl. Stir in tomato mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Serve with vegetables.

2 teaspoons olive oil
1 cup finely chopped onion
1 tablespoon chopped garlic
1 cup canned crushed tomatoes with added puree
1 teaspoon fresh lemon juice
1/4 cup coarsely chopped drained oil-packed sun-dried tomatoes
1/4 cup pitted green olives (about 10)
1/4 cup (packed) fresh basil leaves
4 large drained canned artichoke hearts
2 tablespoons chopped fresh parsley
2 tablespoons toasted pine nuts
Assorted vegetables

ITALIAN RELISH

Make and share this Italian Relish recipe from Food.com.

Provided by msintrepid

Categories     Lunch/Snacks

Time P1DT25m

Yield 4-6 serving(s)

Number Of Ingredients 15



Italian Relish image

Steps:

  • Finely chop first 5 ingredients.
  • Bring remaining ingredients to a boil. Pour boiling liquid over chopped ingredients.
  • Refrigerate. Best if made at least 24 hours before serving.
  • Will keep for a month in tightly covered jar.

Nutrition Facts : Calories 551.3, Fat 46.1, SaturatedFat 6.4, Sodium 759.9, Carbohydrate 34.9, Fiber 21.2, Sugar 5.1, Protein 8.7

1 (8 ounce) jar mushrooms, sliced
2 (14 ounce) cans artichoke hearts
3/4 lb kalamata olive, drained, pitted (or other good olive)
1/4 cup green pepper
1/2 cup celery
2/3 cup white wine vinegar
2/3 cup extra virgin olive oil
1/4 cup red onion, minced
1 tablespoon oregano, chopped
1 tablespoon basil, chopped
1 tablespoon marjoram, chopped
1/2 teaspoon dried red pepper flakes
3 garlic cloves, minced
1 teaspoon sugar
salt and pepper

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