RUSTIC ANTIPASTO

Rustic Antipasto image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 18

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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

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.

Comment
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Md Abul

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I can't wait to try this recipe! It looks so delicious.

Abdulghafar Ghafar

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This is a great recipe for a light lunch or dinner.

its me

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I love that this recipe can be made ahead of time. It's so convenient.

Alan Baisiev

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This is a great way to get your kids to eat their vegetables.

Lourdes Salazar

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I made this recipe for a picnic and it was a hit! It was the perfect finger food.

Boots James

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This is a great recipe for a potluck or party. It's easy to transport and everyone loves it.

Hannah Ekeoma

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I've never made antipasto before, but this recipe made it so easy. I'll definitely be making it again.

Rukia Nkunya

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This recipe is so easy to make, even for a beginner cook like me.

Aro Olasubomi

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I'm not a huge fan of artichokes, but I loved them in this recipe. They were perfectly roasted and had a great flavor.

Kenneth Grant

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This was a great way to use up some leftover vegetables. I had some zucchini, bell peppers, and mushrooms that I needed to use up, and this recipe was the perfect way to do it.

Marvellous Zvomuya

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I made this recipe for my family and they loved it! The flavors were so well-balanced and the presentation was beautiful.

Arfan Ahmadi

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This is a great recipe for a quick and easy appetizer. I love that it can be made ahead of time, so I can just pop it in the oven when I'm ready to serve.

Florence Heynes

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I've made this recipe several times now, and it's always a crowd-pleaser. I love the versatility of it - you can really use any type of cheese, meat, and vegetables that you like.