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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Md AFSARUXXIN
[email protected]This is my new favorite antipasto recipe. It's so flavorful and easy to make.
Since Then
[email protected]I highly recommend this recipe to anyone who loves antipasto. It's a delicious and easy-to-make dish that's perfect for any occasion.
Uttam Thapa
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit.
Abubakar Barde
[email protected]I love the way the flavors of this dish develop over time. It's even better the next day.
Oliseh Augustina Rhema
[email protected]This antipasto is the perfect make-ahead dish. I often make it a day or two ahead of time, and it just gets better as it sits.
Baddam Bhai
[email protected]I'm not a huge fan of olives, but I really enjoyed them in this recipe. They added a nice salty bite to the dish.
Felicia Hope
[email protected]This recipe is a great way to use up leftover ingredients. I often have bits and pieces of cheese and meats in my fridge, and this is a great way to use them up.
sanna andrea
[email protected]I love the versatility of this recipe. I've made it with different types of cheese, meats, and vegetables, and it's always delicious.
Nano Nano
[email protected]This antipasto is the perfect appetizer or snack. It's light and refreshing, but still packed with flavor.
Shahzaib Mughal
[email protected]I made this recipe for a potluck and it was a total crowd-pleaser. Everyone loved the unique flavors and textures.
Stefanija Nazarova
[email protected]The presentation of this dish is beautiful. I served it at a party and it was a huge hit.
Jessi Armenta
[email protected]I'm not usually a fan of anchovies, but they really add a nice briny flavor to this dish. I'll definitely be making this again.
Hadi Facts
[email protected]I love that this recipe is so easy to make. I was able to whip it up in no time, and it turned out perfectly.
Robby Schramm
[email protected]This rustic antipasto is a feast for the senses! The combination of salty, sweet, and tangy flavors is divine.