Friday, October 19, 2007

Antipasto Party

What can be easier than a good antipasto party . Use some of these recipes and add your favorite cheeses, pickles, olives, salami, prosciutto and melon and great wine.

Marinated Shrimp
1 pound large shrimp, cooked with shells removed, leaving the tails on.
2 Tbs. tarragon vinegar
1/2 cup olive oil
3 Tbs. chopped oregano (fresh is best)
1/2 tsp of salt
Juice of 1/2 lemon

Combine everything but shrimp in a mixing bowl. Place shrimp into plastic zip lock bag and pour other ingredients over shrimp. Marinate for 3 to 4 hours in refrigerator.

Roast Peppers
6 large bell peppers (red and yellow)
1/2 cup olive oil
1 clove garlic, finely minced
fresh ground pepper to taste

Place peppers on gas flame or gas grill and roast, turning often until skin is completely black. Put the peppers in a plastic zip lock bag and let stand for 5-10 minutes. Rub off the charred skin. Cut the peppers in half and seed. Then slice the peppers, thinly. Arrange peppers in shallow dish and sprinkle with olive oil, garlic and pepper. Marinate for several hours and serve with crispy bread rounds.

Bruschetta
Seed several large tomatoes and chop. Add a clove or two of freshly minced garlic. Toss with olive oil and good balsamic vinegar and fresh chopped basil. Let flavors marinate for several hours in refrigerator. Drain liquid and serve brushetta with crispy bread rounds or toasted bread.

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