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Showing: Antipasto - Prosciutto Wrapped Melon Balls

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Antipasto

Submitted by: Karen

This recipe makes a huge amount. I can it and give it away as Christmas gifts. We usually make this as a group project to cut down on prep time and cost. The ingredient amounts may be altered proportionally as needed.

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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 Platter

Submitted by: WMAURO

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 Salad

Submitted by: It's A New Day

Home Town: Purcellville, Virginia, USA

Living In: Hamilton, Virginia, USA

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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Antipasto Salad II

Submitted by: Katie Greco

Two kinds of salami mix it up with two kinds of cheese, artichoke hearts, olives, tomatoes, and roasted red peppers in this colorful salad.

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Antipasto Salad Platter

Submitted by: Dole

This crisp, fresh salad contains all your favorite antipasto ingredients--artichoke hearts, mozzarella cheese cubs, sweet little tomatoes, salami, and red bell pepper strips.

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Antipasto Skewers

Submitted by: FISHINGGOOD

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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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!

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Baked Eggplant Antipasto

Submitted by: Lorraine

Eggplant slices are layered with seasoned tomatoes and artichoke hearts and baked with plenty of cheese for an Italian-inspired antipasto dish.

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Boniet

Submitted by: The Iron Chef -- Suzi-Q

Pronounced 'bun-yet,' this is an old world Italian recipe from my Nonie's kitchen. It is made using mainly parsley and garlic and is meant to be eaten with a crusty warm bread. It is almost sinful to share it's secret with the world but I know you'll love it as much as my family and I do. Refrigerate overnight for best flavor.

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Cherry Pepper Poppers

Submitted by: technician

Fresh Hot cherry peppers stuffed with prosciutto and provolone cheese then soaked in olive oil.

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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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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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Fresh Sardines Naples Style

Submitted by: Salvatore

Fresh sardines are fried to a crispy golden brown, and drizzled with a garlic and white wine vinaigrette then topped off with a sprinkling of fresh mint leaves. Serve this appetizer with a good white wine.

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Marinated Peppers

Submitted by: Angela

Home Town: Fort Myers, Florida, USA

Living In: Jacksonville, North Carolina, USA

Red, Green, and Yellow Peppers marinated in a mixture of herbs and oils. Serve with toasted white bread or French bread.

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Melenzana Ali Olio

Submitted by: DXRICCI

A marinated eggplant in olive oil and seasonings that is a delicious antipasto dish. Traditionally we make this in September, to be served at Christmas time. Sometimes Nonna slipped a couple of finely sliced sun-dried tomatoes (with dried basil) into the mix for a variation.

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Painted Chef's Classic Beef Carpaccio

Submitted by: The Painted Chef

Home Town: New York, New York, USA

Living In: Vitória, Espírito Santo, Brazil

Raw beef tenderloin is served with a tangy sauce. This is a variation on the Harry's Bar 1950's invention of carpaccio.

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Prosciutto e Melone (Italian Ham and Melon)

Submitted by: SunFlower

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

This easy and refreshing starter featuring cantaloupe and cured ham (Parma ham for instance) can also be served as an appetizer: just cut the cantaloupe into bite-size pieces, wrap them with ham and spear them on skewers for a colorful snack! Use superior quality Italian ham for best results.

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Prosciutto Wrapped Melon Balls

Submitted by: RACHELSCHWARTZ

This is a great snack to make for any gathering. Balls of honeydew melon are wrapped in prosciutto and fresh mint to make a fancy appetizer with few ingredients.

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