ANTIPASTO SUMMER LETTUCE WRAPS
Steps:
- In a large mixing bowl, mix together the mozzarella, salami, cherry tomatoes, artichokes, roasted red pepper and pepperoncini. Toss the salad mixture with the Red Wine Vinaigrette. Season with salt and pepper. Let this marinate for 30 minutes before serving.
- Serve the lettuce cups alongside the antipasto salad. Be sure to use a slotted spoon when serving to drain off any excess marinade, so the lettuce doesn't get soggy.
- In a small mixing bowl, whisk together vinegar, honey and mustard. Once combined, slowly add olive oil in steady stream while whisking. Season with salt and pepper.;
ANTIPASTO SUMMER LETTUCE WRAPS
Steps:
- In a large mixing bowl, mix together the mozzarella, salami, cherry tomatoes, artichokes, roasted red pepper and pepperoncini. Toss the salad mixture with the Red Wine Vinaigrette. Season with salt and pepper. Let this marinate for 30 minutes before serving. Serve the lettuce cups alongside the antipasto salad. Be sure to use a slotted spoon when serving to drain off any excess marinade, so the lettuce doesn't get soggy.
- In a small mixing bowl, whisk together vinegar, honey and mustard. Once combined, slowly add olive oil in steady stream while whisking. Season with salt and pepper.
ANTIPASTO LETTUCE CUPS
The beauty of this appetizer is that it is completely "no cook." All you need are some room temperature ingredients: meats, cheeses, veggies and some lettuce, and you have the perfect quick snack for cocktail time!
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 14 to 16 lettuce cups
Number Of Ingredients 11
Steps:
- Combine the salami, soppressata, mozzarella, provolone, artichokes, tomatoes, olives, peppers, vinegar and 1/4 cup artichoke marinade in a bowl.
- Divide among the lettuce cups. Sprinkle with basil.
CHORIZO-STUFFED FRIED OLIVES
Steps:
- In a food processor, pulse the almonds and chorizo until very finely chopped. Add the cream cheese, season with salt, and pulse to combine. Using a pastry bag, or a resealable bag with one corner cut off, fill each olive with as much of the filling as possible.
- Fill a heavy-bottomed pot with 2 inches of vegetable oil and heat to 350 degrees F.
- Set up three bowls. Put the flour and cayenne in one, the beaten egg in another, and the panko in the last. Roll each olive in the flour to coat completely, shaking off any excess; then dip in the egg to coat; and, finally, roll in the panko. Carefully add the olives, about 10 or so at a time, to the oil. Fry the olives until golden brown, about 3 minutes. Transfer to a paper-towel-lined plate to absorb any excess oil, and season with salt as they come out of the fryer. Repeat until all of the olives are fried. Serve warm.
HAM AND CHEESE LETTUCE WRAPS
We like bread as much as you do. But we don't miss it at all in these fancy, bistro-style ham and mozzarella lettuce wraps!
Provided by My Food and Family
Categories Meal Recipes
Time 10m
Yield Makes 1 serving.
Number Of Ingredients 6
Steps:
- Spread reduced-fat cream cheese onto lettuce.
- Top with remaining ingredients; roll up. Secure with toothpicks, if desired.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 1030 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 16 g
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