Rustic Antipasto Recipe

Name: Rustic Antipasto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
Ingredients: 1 small eggplant, thinly sliced; Extra-virgin olive oil, to baste slices plus 1 tablespoon; 1/2 teaspoon crushed red pepper flakes; Salt and freshly ground black pepper; 1 tablespoon red wine vinegar; 1 tablespoon chopped flat leaf parsley, to garnish; 2/3 pound total Italian table cheeses, 1/3 pound each of 2 varieties: sharp provolone, Pepato, Fontina, Parmigian-Reggiano; 1 jar, 16 ounces, roasted red peppers, drained and sliced; 1 can quartered artichoke hearts, 15 ounces, drained well; 1 can button mushrooms, 14 ounces, drained; 1 clove garlic, crushed; 1/2 lemon, juiced; Drizzle extra-virgin olive oil; 1 tablespoon chopped flat-leaf parsley; 1/2 tablespoon thyme; Salt and freshly ground black pepper; 3/4 pound total (1/4 pound each) thinly sliced Italian meats: sliced sopressata, capicola and Genoa salami; 1/2 pound black olives from bulk olive bins, any variety

Servings: persons

1 small eggplant, thinly sliced
Extra-virgin olive oil, to baste slices plus 1 tablespoon
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
1 tablespoon red wine vinegar
1 tablespoon chopped flat leaf parsley, to garnish
2/3 pound total Italian table cheeses, 1/3 pound each of 2 varieties: sharp provolone, Pepato, Fontina, Parmigian-Reggiano
1 jar, 16 ounces, roasted red peppers, drained and sliced
1 can quartered artichoke hearts, 15 ounces, drained well
1 can button mushrooms, 14 ounces, drained
1 clove garlic, crushed
1/2 lemon, juiced
Drizzle extra-virgin olive oil
1 tablespoon chopped flat-leaf parsley
1/2 tablespoon thyme
Salt and freshly ground black pepper
3/4 pound total (1/4 pound each) thinly sliced Italian meats: sliced sopressata, capicola and Genoa salami
1/2 pound black olives from bulk olive bins, any variety

1
Preheat a grill pan to high.
2
Brush eggplant slices with oil and place on grill.
3
Season with red pepper flakes, salt and pepper.
4
Grill eggplant 2 to 3 minutes on each side.
5
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.
6
Wedge table cheeses and arrange them on your antipasto platter.
7
Arrange sliced drained roasted red peppers next to your eggplant.
8
Combine artichokes and mushrooms in a bowl and toss with crushed garlic, lemon, extra-virgin olive oil, parsley, and thyme.
9
Season artichokes and mushrooms with salt and pepper.
10
Set aside.
11
Fan out sliced Italian meats on your platter between cheeses and pile your olives at the center of the platter.
12
Prepare the rest of your meal.
13
Just before serving, remove crushed garlic clove from artichokes and mushrooms and transfer the mixture to the antipasto platter.

No nutrition data on file — estimate from the ingredient list.

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 18 ingredients. The key ingredients include: 1 small eggplant, thinly sliced, Extra-virgin olive oil, to baste slices plus 1 tablespoon, 1/2 teaspoon crushed red pepper flakes, Salt and freshly ground black pepper, and more.

Yes, Rustic 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.

Rustic Antipasto

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