How To make Antipasto Bread
2 Loaves frozen bread dough
-thawed 1 Jar mixed colored peppers
-in oil 1 Egg
-slightly beaten 1/2 lb Provolone
-sliced 1/4 lb Salami
1/4 lb Pepperoni
Oregano On a lightly floured surface, roll bread dough out, 1 at a time, to 14x8 inch rectanges. Brush rolled dough with beaten egg. Use half of the ingredients per loaf. Arrange ingredients on bread doutyh. Stretch dough and bring down top; bring up bottom of dough and roll in jelly-roll fashion. Seal edges and ends with egg wash. Place on bakin gsheet. Repeat second loaf. Cool loaves loosely with towel and let rise about 30 minutes. Brush and seal with egg wash. Bake 30 minutes at 350F.
How To make Antipasto Bread's Videos
Recipe: Antipasto Bread Spirals (WW)
Facebook | @expressoshow.sabc3 |
Twitter | @expressoshow |
Instagram | @expressoshow |
Pinterest | @expressomorning |
Snapchat | @expressoshow |
Website |
Crostini - An Appetizer for Unexpected Guests
What do you serve unexpected guests? Keep slices of a baguette in a zipper bag in the freezer and simply top them with just about anything you have to make Crostini.
Antipasto Rip & Share Toasted Loaf GCBC13 Ep14
Join chef Adrian Richardson and nutritionist Rosie Mansfield as they cook up a storm – sometimes healthy, sometimes comforting, always delicious.
Head to for this and many other tasty recipes!
Bruschetta || Italiian Starter || Antipasto || CookLikeCecilia
Bruschetta
Pronounced bruh·sheh·tuh
Bruschetta is served cold as a starter and is an Italian antipasto. Grilled toasted slices bread, drizzled with olive oil, rubbed with garlic and served with toppings of tomatoes and chopped fresh basil. Variations in toppings include onion, beans, vegetables, cured meats and cheese. This recipe is with tomatoes and basil only for topping, yet super delicious and fresh tasting and one of the simplest and quickest to make. Ingredients required are very few but make sure they are very fresh and of top quality to bring out the best flavors in the Bruschetta!
Ingredients
1 large baguette or any crusty bread
2 large or 4 medium, ripe tomatoes
4 to 6 tbsp. olive oil
2 cloves garlic
¼ cup Basil leaves
Salt, as required
Wash and cut tomatoes into halves and scoop out the pulp and seeds. Chop the tomatoes into small pieces and transfer to a bowl. Mix with half the olive oil and set aside. Grate or chop the garlic fine and add to a bowl with the remaining olive oil. Keep aside until required. At the time of serving, slice bread into slices (as thin as you can). Toast the bread slices in a toaster or place in a tray and toast in the oven for 5 to 8 minutes till crisp. Brush the slices with the olive oil and garlic and top with chopped marinated tomatoes and sprinkle with salt (sea salt is preferable). Then garnish with freshly chopped basil and drizzle a little olive oil. Serve immediately as a starter or with soup as an appetiser.
Email: Cecilia65@gmail.com
Check out my blog for more recipes and information
My Blog -
Facebook -
Twitter -
Instagram -
To obtain Maisrecipes Book –
ANTIPASTO BAKE Plus RECIPE
Hello! I have to share this dish with you, because, it is THAT good!! This is the first time me and my family has had this dish and we loved it. This one is a definite, keeper. The recipe is below, so don't forget to grab it and add it to your recipe collection. And please SUBSCRIBE!
Antipasto Bake Recipe
• 2 tubes (8 ounces each) refrigerated crescent rolls
• 1/4 pound thinly sliced hard salami
• 1/4 pound thinly sliced Swiss cheese
• 1/4 pound thinly sliced pepperoni
• 1/4 pound thinly sliced Colby-Monterey Jack cheese
• 1/4 pound thinly sliced prosciutto
• 1/4 pound thinly sliced provolone cheese
• 2 large eggs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1 jar (12 ounces) roasted sweet red peppers, drained
• 1 large egg yolk, beaten
• Preheat oven to 350°. Unroll one tube of crescent dough into one long rectangle; press perforations to seal. Press onto bottom and up sides of an ungreased 11x7-in. baking dish.
• Layer meats and cheeses on dough in the order listed. Whisk eggs and seasonings until well blended; pour into dish. Top with roasted pepper.
• Unroll remaining tube of dough into a long rectangle; press perforations to seal. Place over filling; pinch seams tight. Brush with beaten egg yolk; cover with foil. Bake 30 minutes; remove foil. Bake until golden brown, about 15-20 minutes. Let stand 20 minutes. ENJOY!
Let’s be friends and hang out!
Facebook –
Snap Chat – corinnamh
Instagram – corrymh
Pinterest – corinnah4
Email: lifeslittlethingz@yahoo.com
Antipasto Platter Appetizer Recipe | Kin Community
Get there ingredients to make your own here:
Join Beth for more fun menus!
Hungry for more? Savor tasty KIN EATS videos & recipes here: See the full Antipasto Platter recipe by clicking on Show more below!
Beth Le Manach says: For me, the most stressful part of entertaining is that moment when guests arrive. They end up gathering in the kitchen while I'm trying to get the dinner ready. And if you have an open kitchen, it's even worse. So, I've devised this handy little appetizer platter that keeps guests busy and in their seats! :) (Trust me, it works!)
------
Antipasto Platter
1 package fresh mozzarella balls in water
1 tsp (5 mL) freshly chopped rosemary
1 tsp (5 mL) freshly chopped thyme
Sea salt and pepper to taste
1 jar kalamata olives
zest of 1 lemon
1 tbsp (15 mL) extra virgin olive oil
1/4 lb (115 g) thinly sliced sopressata
1/4 lb (115 g) thinly sliced prosciutto
1 jar red roasted peppers
1 jar artichokes in water
1 bag marcona almonds
1 package of breadsticks
Toss mozzarella balls with chopped herbs, olive oil, salt and pepper. Place in small serving bowl.
Drain olives and toss with fresh lemon zest. Place in small serving bowl
Place meats decoratively on large serving platter. Add olives and mozzarella bowls. Drain red peppers, place in bowl and add to platter. Drain artichokes, place in bowl, add to platter. Open almonds and place decoratively on platter or in bowl as well. Tuck in bread-sticks here and there.
SUBSCRIBE on YouTube (Never miss a video!)