456 antipasto hors Recipes

red-wine vinegar, extra-virgin olive oil, rotini (corkscrew pasta), freshly cooked to tender, rinsed under cold water, and drained, marinated artichokes, drained and chopped, roasted red peppers, drained and cut into 1/4-inch-thick strips, mozzarella, cut into 1/2-inch cubes, sliced sweet soppressata or salami, cut into 1-inch pieces, kalamata or other brine-cured black olives, pitted and chopped (1/2 cup), loosely packed fresh flat-leaf parsley leaves

red-wine vinegar, garlic clove, minced, sugar, salt, black pepper, extra-virgin olive oil, water, red-wine vinegar, sugar, salt, red onion , halved lengthwise and thinly sliced crosswise, hearts of romaine (12 oz total), torn into bite-size pieces, loosely packed fresh flat-leaf parsley leaves, roasted red peppers, rinsed, drained , and cut lengthwise into 1/4-inch-thick strips, marinated artichoke hearts, drained, assorted brine-cured olives, drained bottled peperoncini (5 oz), tomatoes, halved

light cream cheese, slightly softened, fresh basil, snipped, garlic clove, pressed, sun-dried tomato tortillas, romaine lettuce leaves, mozzarella cheese, shredded, pitted ripe olives, sliced, roasted red pepper, diced, water-packed artichoke hearts, chopped, salami, ham

rotini pasta, garbanzo beans, rinsed and drained, sliced pepperoni, halved, sliced ripe olives, drained, diced sweet red pepper, diced green pepper, fresh mushrooms, sliced, garlic, minced, dried basil, salt, dried oregano, pepper, cayenne pepper, olive oil, lemon juice

green peppers, carrots, pitted black olives, broken green olives, pickling onions, pimientos, sweet pickles, cauliflower, olive oil, garlic , smashed, ketchup, hot ketchup, red wine, tomato paste, oregano, artichokes, mushroom pieces, anchovies, chopped, tuna

refrigerated cheese tortellini, pimento stuffed olives, pitted black olives, italian salad dressing, hard salami, halved, short wooden skewers

rotelle pasta , macaroni, pitted ripe olives, sliced, chopped green pepper, hard salami , cut into thin strips, red onion, cut into rings, grated parmesan cheese, chopped parsley, wish-bone italian dressing

french baguette (350 g), cream cheese spread, pesto sauce, sun-dried tomato packed in oil, drained, chopped, marinated artichoke hearts, drained, chopped, parmesan cheese (grated ), baby spinach leaves, coarsely chopped

bottled italian vinaigrette dressing, drained sun-dried tomatoes packed in oil, finely chopped, baby arugula leaves, celery ribs, cut into 1/4-inch thick slices (about 1 cup), tomatoes, cut into wedges, pitted black olives , such as kalamata, drained artichoke heart, quartered, deli sliced provolone cheese (about 3 oz), deli-sliced salami , such as soppressata (3 oz)

navy beans, cooked and drained, red bell pepper, diced (fresh or roasted or canned), artichoke hearts, drained and quartered, red onion, sliced, black olives or 2/3 cup burgundy olive, chopped, fresh parsley, chopped finely, mint leaf, minced, basil, minced, extra virgin olive oil, red wine vinegar, salt and pepper

refrigerated cheese-filled egg tortellini, peeled and julienned carrot, roasted red pepper, sliced in strips, marinated artichoke hearts, drained and quartered, kalamata olives, pitted, pesto sauce, olive oil, pepperoni, grape tomatoes, halved, black pepper, grated parmesan cheese

pillsbury refrigerated crescent dinner rolls, mancini sweet roasted red peppers (you can use cento or progresso or whatever other brand is available), baked ham, swiss cheese, genoa salami, provolone cheese, pepperoni, eggs, grated parmesan cheese

red sweet bell pepper, green bell pepper, olive oil, flour, loaves frozen bread dough, thawed 1 lb. each, eggs, slightly beaten, good provolone cheese, thinly sliced, genoa hard salami, thinly sliced, sliced ripe olives, drained, oregano, poppy seed

rotini pasta (corkscrew-shaped pastas) or 1/2 lb fusilli (corkscrew-shaped pastas), garlic cloves, dijon-style mustard, red wine vinegar, balsamic vinegar, water, vegetable oil, sun-dried tomato , not packed in oil, soaked in hot water for 5 minutes and drained well, smoked mozzarella cheese, cut into 1/2 inch cubes, canned garbanzo beans, drained and rinsed, sliced hard salami , cut into julienne strips, bottled small pepperoncini peppers (pickled tuscan peppers), hot red pepper flakes, loosely packed fresh flat-leaf parsley, minced

crescent rolls, roasted red peppers, drained, pepperoni, ham, sliced thinly, genoa salami or 1/4 lb hard salami, sliced thinly, provolone cheese, swiss cheese, eggs, grated parmesan cheese or 9 tbsp romano cheese

baguettes (each about 16 by 2 by 1 inch), bottled olive paste or tapenade, mild goat cheese, sliced genoa salami or smoked turkey, arugula leaves, washed well and spun dry, a 7-oz jar roasted red peppers, drained, rinsed, and patted dry, a 13- to 14-oz c n whole rtichoke he rts, dr ined, rinsed, p tteddry, nd chopped

red bell peppers, fresh basil leaves, garlic clove, salt, extra-virgin olive oil, sliced prosciutto, balls fresh water-packed mozzarella cheese, drained, thinly sliced into rounds, tomatoes, thinly sliced, hard-boiled eggs, shelled, sliced into 1/4-inch-thick rounds, kalamata olives or other brine-cured black olives, pitted, coarsely chopped

tri-color rotini pasta, cooked and drained, salami, diced, whole pepperoni, diced, provolone cheese or 1 (3 inch) piece monterey jack cheese, diced, green pepper, washed and diced, tomatoes, washed and diced, mushroom (optional), artichoke (optional), olive (optional), canola oil or 3/4 cup vegetable oil, white vinegar, oregano, salt, pepper