Mixed Antipasto Recipe

Name: Mixed Antipasto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 oregano, 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…; 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

Servings: persons

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 oregano, 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

1
In a small bowl whisk together the garlic, the vinegars, the rosemary, the basil, the oregano, 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.
2
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.
3
Let the vegetables cool and drain them well.
4
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.
5
Transfer the antipasto to a platter, garnish it with the parsley sprigs, and serve it at room temperature.

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 large garlic clove, minced, 2 tablespoons balsamic vinegar, 2 tablespoons red-wine vinegar, 1/2 teaspoon crumbled dried rosemary, and more.

Yes, Mixed Antipasto falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mixed Antipasto

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