Antipasto Potato Bake Recipes

ANTIPASTO BAKE

Steps:

• Preheat oven to 350°. Unroll 1 tube of crescent dough into a 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, 15-20 minutes. Let stand 20 minutes.

ANTIPASTO POTATO BAKE

Steps:

• In a large bowl, combine the potatoes, artichokes, peppers, olives, cheese and garlic. Drizzle with oil; toss gently to coat. Transfer to a greased 3-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top. , Bake, uncovered, at 375° for 20-25 minutes or until lightly browned.

ANTIPASTO WITH NEW POTATOES

Steps:

• Cook potatoes, in lightly salted water, until almost tender (about 18 minutes), add carrots during last three minutes.
• Drain and cool slightly.
• Quarter the potatoes.
• In a large Ziplock bag or a large bowl combine the potatoes, carrots, brocolli and olives; set aside.
• ---------MARINADE------------.
• Combine oil, vinegar, parsley, oregano, thyme and red pepper.
• Whisk until well mixed.
• Pour 3/4 of the marinade over the vegetable mixture close bag (cover bowl) and place in refrigerator.
• In another bag put in the cheese and pour the remaining marinade over the cheese, seal bag and refrigerate.
• Chill both bags for 4-24 hours, turn a few times to evenly coat the contents.
• To Serve, line the serving plate with leaf lettuce.
• Using a slotted spoon transfer veggies to the platter.
• If using salami fold into quarters and arrange on the platter.
• Arrange cheese on the platter, you can sprinkle it over or place it in an artistic arrangement through the veggies.

ANTIPASTO POTATO SALAD

Steps:

• Place potatoes in a dutch oven; cover with water and bring to a boil.
• Cover; reduce heat and simmer 20 minutes.
• Add artichoke hearts (unless using canned); cook an additional 4 mintues or until potatoes are tender. Drain, cool slightly.
• Cut potatoes into quarters and place in a large bowl.
• Cut artichokes in half crosswise.
• Add the artichokes, olives, onion, and parsley to potato; set aside.
• Combine vinegar and next six ingredients in a bowl and stir well.
• Pour mixture over potato mixture and toss gently.
• Serve warm, or cover and chill.