MIXED ANTIPASTO

Mixed Antipasto image

Categories Olive Pepper Tomato Appetizer Buffet Mozzarella Meat Artichoke Fennel Carrot Gourmet

Yield Serves 6 to 8

Number Of Ingredients 20

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Ingredients

For the marinade
1 large garlic clove, minced
2 tablespoons balsamic vinegar
2 tablespoons red-wine vinegar
1/2 teaspoon crumbled dried rosemary
1 teaspoon dried basil, crumbled
1 teaspoon dried orégano, crumbled
1/4 teaspoon dried hot red pepper flakes, or to taste
1/2 cup olive oil
3 large carrots, cut diagonally into 1/4-inch-thick slices
2 small fennel bulbs (about 1 1/2 pounds), cut crosswise into 1/4-inch-thick slices (about 3 cups)
2 red bell peppers, roasted and cut into strips
2 yellow bell peppers, roasted and cut into strips
a 12-ounce jar peperoncini (pickled Tuscan peppers), rinsed and drained well
3/4 pound black or green brine-cured olives or a combination
1/4 pound sun-dried tomatoes packed in oil, drained and cut into strips
3/4 pound marinated or plain bocconcini (small mozzarella balls, available at specialty foods shops and some supermarkets)
1/2 pound pepperoni or soppressata (hard Italian sausage, available at Italian markets, some butcher shops, and, some specialty foods shops), cut crosswise into 1/4-inch-thick slices and the slices quartered
two 7-ounce jars marinated artichoke hearts, rinsed and drained well
1/3 cup minced fresh parsley leaves plus, if desired, parsley sprigs for garnish

Steps:

Make the marinade:
In a small bowl whisk together the garlic, the vinegars, the rosemary, the basil, the orégano, the red pepper flakes, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the marinade until it is emulsified.
In a large saucepan of boiling water blanch the carrots and the fennel for 3 to 4 minutes, or until they are crisp-tender, drain them, and plunge them into a bowl of ice and cold water. Let the vegetables cool and drain them well. In a large bowl toss together the carrots, the fennel, the roasted peppers, the peperoncini, the olives, the sun-dried tomatoes, the bocconcini, the pepperoni, the artichoke hearts, the marinade, the minced parsley until the antipasto is combined well and chill the antipasto, covered, for at least 4 hours or overnight. Transfer the antipasto to a platter, garnish it with the parsley sprigs, and serve it at room temperature.

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Shahbaz Khil

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This antipasto is a great way to use up leftover meats and cheeses. It's also a great way to try new things.

jean mcgailey

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I love how easy this antipasto is to make. It's perfect for a last-minute appetizer or snack.

Kurram Mangal

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This is a great recipe for a quick and easy appetizer. It's also very versatile, so you can customize it to your liking.

hileni kondo

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This antipasto is always a hit at my parties. It's so easy to make and everyone loves it.

SHARIFAH NAIWUMBWE

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I've never made antipasto before, but this recipe made it easy. It was a great way to try new things.

C Hooke

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I love the variety of flavors and textures in this antipasto. It's the perfect appetizer for any occasion.

Mahet Aslam

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This is a great make-ahead appetizer. I like to make it the night before a party so that the flavors have time to meld.

Faizan Mahi

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I love this recipe because it's so easy to make. I can just throw everything in a bowl and it's ready to go. And it's always delicious.

Haygen Vice

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I've made this antipasto several times and it's always a crowd-pleaser. It's a great way to use up leftover meats and cheeses, and it's always a hit at parties.

Laura Cagle

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This was a great recipe for a crowd. I made it for a potluck and it was a hit. Everyone loved the variety of flavors and textures.

Sahmur Alam

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Mixed antipasto is now my new favorite appetizer. It's so versatile and can be customized to your liking. I love that you can add or remove ingredients to make it perfect for your taste.

Ilmdin Khoso

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I was a bit hesitant to make this because it looked like a lot of work, but it was actually really easy! And it was so worth it. The antipasto was a huge hit at my party, and everyone raved about it.

Shaniah Henry

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Absolutely delicious! I've always loved antipasto, but this was something else. The combination of meats, cheeses, olives, and vegetables was just perfect, and the dressing was the perfect finishing touch. Five stars!