Curtain rises and the main event is the antipasto.
The first morsel of food that tantalizes the taste buds. La piece de resistance. Then of coarse a small portion of salad to refresh and open up the appetite for the main coarse.
Enjoy these great recipes brought to you of coarse from our sponsors, friends and our kitchen.
Bocconcini and Sundried Tomatoes
Ingredients:
20 Grissol plain Hors d'œuvres
60 ml 1/4 cup Sundried tomatoes, cut in julienne strips
30 ml 2 tbsp Fresh basil, chopped or 10 ml (2 tbsp) of dried basil
60 ml 1/4 cup Olive oil
To taste Salt and freshly ground pepper
5 Pieces of Saputo Bocconcini cheese, cut into 4 equal sections
Directions:
1• In a bowl, mix dried tomatoes, basil, olive oil, salt and pepper.
2• With a cooking brush, lightly brush the oil mixture on the hors d'œuvres.
3• Top with one section of Bocconcini cheese.
4• Cover with the dried tomato and basil mixture. Season with salt and pepper.
Serves 4 people
Bruschetta
Ingredients:
2 tablespoons olive oil
1 tablespoon minced garlic
2 red onions, cut into a small dice
Fresh basil leaves (12-15), chiffonade
1 tablespoon Balsamic vinegar
3 large tomatoes, diced
8 oz. fresh buffalo mozzarella, cut into small cubes
1 loaf of Italian bread, sliced
¼ cup olive oil
Salt and pepper to taste
Directions:
1• Heat 2 tablespoons of olive oil in a pan over medium heat. Add the garlic and onion and sauté it for 2-3 minutes.
2• Add salt, pepper, and basil and sauté for another minute.
3• Add balsamic vinegar and tomatoes and cook for two minutes.
4• Remove the pan from the heat and add the mozzarella cheese to it. Do not let the cheese melt.
5• Cut the bread slices into 4 pieces and brush them generously with olive oil and bake in 350-degree oven for about five minutes or until golden.
6• Top each slice with a spoonful of the tomato mixture and serve.
Serves 6 to 8 people.
Goat Cheese Stuffed Tomatoes
Ingredients:
Couturier 5.5 oz Log Flavored with Garlic & Herbs
8 Small Tomatoes
3.5 oz Creme Fraiche
1 teaspoon of fresh chopped basil
Directions:
1• Wash and dry the tomatoes
2• Remove the top of the tomatoe and dig out the seeds with a teaspoon
3• Salt the inside of the tomatoes and place them upside down to let them drain
4• In a mixing bowl, blend together the Couturier, the creme fraiche, and the fresh basil
5• Fill in the tomatoes with the mixture
6• Seasoned to taste with fresh ground pepper
7• Served chilled
Serves 4
Preparation: 20 minutes
served chilled
Gorgonzola Celery Stalks
Ingredients:
Crisp white celery
4 oz. (1/2) cup gorgonzola
6 oz. (2/3) cup mascarpone or 2 packages cream cheese
Directions:
1• Wash and cut celery into 3 or 4 inch pieces.
2• Thoroughly blend the gorgonzola and the mascarpone (or cream cheese).
3• Fill the celery pieces with the cheese mixture and serve as an appetizer.
Provolone Fougassette
Ingredients:
4 Fougassettes (olive bread)
8 slices Provolone Cheese
4 Medium red tomatoes, thinly sliced
4 Italian sausages
125 ml 1/2 cup Mayonnaise
125 ml 1/2 cup Tomato sauce, crushed tomatoes or chilli sauce
2.5 ml 1/2 tsp Garlic, finely chopped
1 bunch Fresh basil, chopped
To taste Salt and freshly ground pepper
Directions:
1• In a small bowl, blend mayonnaise, garlic and tomato sauce; set aside.
2• Cut 4 slices of Saputo "sliced" Provolone cheese into 6 wedges each; set aside.
3• Grill sausages over medium heat on the barbecue (or broil in the oven) for 4 to 8 minutes, according to desired doneness. Cut each sausage on an angle into 6 pieces.
4• Level off the top of the fougassettes by slicing off the extra bread then grill lightly.
5• Spread the tomato mayonnaise; add a slice of Provolone cheese.
6• In a rosette fashion, alternately arrange a slice of tomato, a wedge of Provolone cheese and a piece of grilled sausage; salt and pepper.
7• Garnish with fresh basil and serve with a salad consisting of red, curly or arugula lettuce.
Serves 4
Preparation : 20 min
Cooking : 5 min
Variation: Replace the Italian sausage with a sausage of your choice or chicken breast. Replace the Saputo "sliced" Provolone cheese with "sliced" Mozzarella cheese.
Salmon (smoked) Cream Cheese Canape Entree
Ingredients:
Smoked Salmon
Cream Cheese
Baguette
Directions:
1• Cut baguette, white or whole wheat in canape style slices
2• Spread the cream cheese
3• Add slice of smoked salmon
4• Serve on large tray
Marinated Mushrooms
Ingredients
1/4 cup pure olive oil
fresh parsley in 50 ml of water
1 small onion, sliced
1 garlic clove, minced
1 bay leaf
1/2 tsp each dried thyme and salt
1/4 tsp pepper
pinch ground cloves pinch
1 lb small mushrooms
Directions:
1• In medium pan, stir together olive oil, water, parsley with water, onion, garlic, bay leaf, thyme, salt, pepper and cloves.
2• Bring to a boil over medium-high heat; cook 2 minutes. Stir in mushrooms; cook 15 minutes over medium heat.
3• Let cool in marinade and refrigerate. Serve at room temperature. Keeps up to 4 days in the refrigerator.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes 2 1/2 cups (625 mL)
Printer friendly information
Print all antipasto recipe page (approximately 4 to 5 pages)
Or for individual recipe print use the following instructions:
1) highlight recipe you wish to copy
2) Go at the top of your browser with mouse and do edit - copy
3) Open up your Word for Windows and paste on page
4) Use the traditional method of printing in Word for Windows
Word for Windows is a Microsoft Product©
Links to fascinating sites |
