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Rayna's Freezer Antipasto

Submitted by: Rayna Jordan

This great tasting antipasto is easy to make because all the ingredients go into one pot. A variety of vegetable flavors combine to make this freezer stored treat a great holiday gift I keep it on hand all year; it's great for impromptu entertaining!

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Eggplant Antipasto

Submitted by: Phyllis Zusman

This dish is easy to prepare and freezes well. Baked eggplant is mixed with an array of vegetables and flavors. It's a great way to make the most of the garden! Serve it cold with crackers or pita bread.

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Antipasto Platter

Submitted by: Wendy

A variety of cheeses and deli meat slices are layered with vegetables, peppers and spices to create a mighty party platter that's filled with exciting flavors and easy on the eyes.

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Antipasto Pasta Salad

Submitted by: Dayna

A nice balsamic vinegar and oil mixture with oregano, parsley and Parmesan whipped in. It compliments this hearty salad, with its robust ingredients - salami, pepperoni, Asiago cheese and lots of tomatoes. Makes twelve magnificent servings.

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Antipasto Salad

Submitted by: Maridele Neikirk

Here's a great picnic salad! Corkscrew-shaped pasta soaks up a tasty blend of oil, vinegar, garlic, basil, red pepper and Parmesan. After it chills, toss in some broccoli, pepperoni, cherry tomatoes and mozzarella cheese.

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Cucumber and Ham Antipasto

Submitted by: MzEmeraldEyes

Cucumbers, mozzarella cheese, and ham combine to make a simple and tasty appetizer.

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Antipasto Skewers

Submitted by: Fishing Good

Marinated mushrooms, zesty Havarti cheese, and cocktail rye (or bread of your choice), skewered on frilly toothpicks are a great, simple appetizer with little work and almost no clean up! You can marinate fresh mushrooms yourself, or dress them up right out of the jar.

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Antipasto Squares

Submitted by: Lori G.

Layers of roasted red bell pepper and deli meats cheeses are baked inside a crescent roll crust.

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PHILADELPHIA Antipasto Loaf

Provided by: Philadelphia

An appetizer sandwich filled with a pesto spread, spinach, and sundried tomatoes. Olive lovers can add chopped green or kalamata olives for extra tang.

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Artichoke, Cheese and Olive Antipasto

Submitted by: chellebelle

Living In: Olympia, Washington, USA

A great way to start your Italian meal! I usually serve it with crusty bread slices that have been toasted in the oven until crisp for dipping into the marinade. Keeps for a week in the refrigerator and the longer it stands the better it gets!