Antipasto

Antipasto literally means in Italian, “before the pasta.” It is usually served before the main course of a macaroni or spaghetti dish. This appetizer is usually a few bites of flavorful food to make the mouth water
and whet the diner’s appetite for the following meal.

A tasty starter to an Italian dinner is a platter of brimming antipasto. And antipasto can be made from the large variety of foods readily available in today’s fresh markets. Thin sliced deli meats such as salami, pepperoni, and Italian ham with cheeses such as Provolone, Romano, Gorgonzola all combine for a sharp distinct taste. Marinated mushrooms, anchovies, diced peppers, green onions, hard-boiled eggs, pickled green olives, and crisp raw vegetables round out an antipasto salad.

An antipasto salad is an excellent opportunity to use your creativity. This salad should be colorful and savory. Remember to keep the servings small as your purpose is to stimulate the appetite with an appetizer and not satisfy the appetite before the main course arrives.

Antipasto Salad
Serves four to six persons

6 tablespoons of extra-virgin olive oil
2 cloves of peeled garlic, finely diced
3 tablespoons of wine vinegar
1 teaspoon fresh basil, finely chopped
one half pound fresh white mushroom caps, then sliced
one quarter pound sliced boiled ham, julienned
2 ounces white truffles thin sliced
one half cup finely chopped celery hearts
sea salt and freshly ground black pepper

Heat two tablespoons of olive oil in a small skillet over a low heat. Add minced garlic and sauté until brown and discard garlic. Blend rest of oil and vinegar in a salad bowl add basil mushrooms am truffles and celery. Season to taste with sea salt and fresh ground black pepper. Toss thoroughly. Chill in refrigerator several hours before serving.

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Serving fresh baked bread does not always have to be accompanied with just butter. Try adding a new taste sensation to your meals with our Bread Dip and some warm crusty bread. Start the bread dipping trend amongst your friends, and get them raving about your great idea.

Our Bread Dip is so versatile, it can also be used over pasta, salad, or even a pizza!

Full of flavor, our Bread Dip recipe can be used for more than just simple bread dipping. Use bread dipping oils and dipping sauces as a base for salad dressings or pasta condiments. Try it over grilled veggies for a new taste explosion, or drizzle it over homemade bruschetta for an authentic touch. There really is no limit to what you can use bread dipping oils for.

Serving Suggestions for Herbed Olive Oil Bread Dipping Mix:

Drizzle over pasta salad before tossing for a wonderful flavor. Place bread dipping oil in a pan as you roast root vegetables. It also provides a wonderful marinade for beef, chicken, lamb and pork.

Herbed Bread Dip Mix Recipe

Recipe produces 1 cup Ingredients:

2 tablespoons crushed red pepper
2 tablespoons black pepper
2 tablespoons dried oregano
2 tablespoons dried rosemary
2 tablespoons dried basil
2 tablespoons dried parsley
2 tablespoons garlic powder
2 tablespoons minced garlic
2 teaspoons salt

Directions:
Grind all ingredients together to create the base. To transform into bread dipping oil, simply add 1 tablespoon to a small bowl before pouring extra virgin olive oil over the mixture. Blend on low speed in you blender unitil well mixed together, and your Bread Dip is ready to go.

Some comments regarding the Herbed Bread dipping Sauce:

This never fails to impress and is a great hostess gift. I have made a double batch of the mixture and given it as a gift, along with a homemade loaf of bread and a bottle of quality extra virgin olive oil.We made a bulk batch and served it with cubed french bread, as it we felt it was the perfect accompaniment to the Italian meal we served. We were asked all night for the recipe. Even better, we made the dipping oil a couple of days before the party, and the flavor was simply amazing.  

Absolutely the BEST dipping oil I have ever come across. I don’t only use it for bread dipping, it forms the base for my homemade chicken artichoke pizza. I also use it in place of Italian seasonings. A wonderful recipe. Simple and quick appetizer, there is never any Bread Dip left at the end of the evening. I wanted to know the ingredients from Carabba’s. I used this recipe as my contribution to a dinner I attended and everyone was impressed. If you need to use the dipping oil immediately after making it, simply place into the microwave for about 10 seconds. Heating allows the flavors to blend immediately into the oil. Also, consider adding some fresh Parmesan cheese to the recipe in place of using salt.

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Bread dipping is the new, healthy alternative to crackers and cheese which have been a staple, but often overused, appetizer. A tasty trend, filled with breads and flavored oils and sauces in the olive oil dipping dish will be an instant winner.

If you’re bored of serving carrot and celery sticks to guests, why not try something different? Be the first of your friends to use a new bread dipping dish and you’re sure to start a new trend. Add an olive oil dipping dish and some herb dips to the mix, and you’ve got yourself a culinary winner.

Combine Mediterranean-inspired oils with a variety of breads in a classy bread dipping dish, and you’ve created an appetizer that can be used no matter what the occasion.

There’s no need to run around searching for a gourmet grocer either. Simply visit your local supermarket and look for the olive oil section. Be prepared to spend that little bit extra for a bottle of extra virgin olive oil. Being the highest quality oil, it has a wonderful flavor, and is the best option for bread dipping. It’s likely you might already have some pure olive oil at home, but this is best left for cooking, as the flavor pales in comparison to extra virgin olive oil. 

Despite the name, extra light olive oil does not contain any less calories than other olive oils. The lighter color and flavor is what is referred to in this instance. It makes a great substitute to canola or vegetable oil when baking.

With a bread dipping dish, you can serve several oils and sauces at once. Place flavored oils such as fresh basil, lemon juice or roasted garlic in one of the olive oil dipping dishes to accompany the bread.

If you’re keen to create your own unique oil for bread dipping, consider adding some prepared basil pesto, Kalamata olive tapenade or sun dried tomato pesto to the oil. Mix well and to ensure that the flavors develop, leave the blended ingredients to stand for a minimum of 15 minutes.

If you want things spiced up a little, add a teaspoon of Italian seasoning and a dash of crushed red pepper flakes to a quarter cup of olive oil. For another flavor, fill one of the olive oil dipping dishes with freshly grated Parmesan cheese. First, dip a piece of bread into the oil, and then into the dish containing the cheese. Your guests will be stunned at the taste sensation.

And don’t think you need to stick to the standard french bread stick. Breads that a great for bread dipping include ciabatta, focaccia and sourdough, all of which can be found at your local deli or bakery. On a cold winter’s night, serve a loaf of warm French bread dough. 

The bread dipping dish is versatile and functional. Try filling with steamed vegetables instead of bread, and dip the vegetables into the flavored olive oil. For the perfect Italian appetizer, place your favorite oil in the olive oil dipping dish and then dip bread or vegetables into the oil. Olive oil bread dipping dish can be found in white porcelain with color graduations in the dish when filled with olive oil. It makes a wonderful wedding present, especially for a visual presentation on the newlyweds dining table. Once the oil is placed in the olive oil dipping dish, lovely green tones will filter through, providing both a work of art and a feast. bread dipping, dipping oil, dipping appetizer  

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The vine ripe tomato is a staple ingredient in most Italian food recipes. Add basil and a little extra virgin olive oil with fresh grated mozzarella and this appetizer becomes a quick and easy way to provide a starter for any meal. This recipe is simple but is only as good as the freshness of the ingredients you use.

Prep Time 10 minutes

Ingredients:

Two vine ripened tomatoes sliced in quarter-inch slices, yellow tomatoes or substitute heirloom red tomatoes
12 large whole basil leaves, fresh not dried
one half pound fresh mozzarella cheese cut into quarter-inch slices
salt and fresh ground black pepper to taste
three tablespoons extra-virgin olive oil, unfiltered

Place sliced tomatoes around the edge of a serving dish. You can slightly overlap the slices. On top of each slice place a fresh large basil leaf. Top each leave with a generous slice of mozzarella cheese. Season to taste with salt and fresh ground pepper. Drizzle extra virgin olive oil over the tomatoes, basil, and mozzarella cheese. Serve immediately. Drizzle of Italian balsamic vinegar is optional

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Ingredients: ½ lb Herbed Cream Cheese
½ lb Smoked Alaskan Sockeye Salmon
2 T lemon juice
1 T. Onion powder
1 T. Minced parsley
½ tsp. garlic powder
Flake smoked sockeye salmon with a fork. In a medium sized bowl, mix all ingredients and thin with a little mayo or lemon juice. Serve with a club cracker such as Waverly brand. Half the recipe for smaller portion

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Ingredients: - 8 oz smoked Alaskan sockeye salmon, forked and flaked
- 4 oz Philadelphia cream cheese, softened
- 3 tablespoons finely minced or chopped green onion
- ¼ teaspoon Worcestershire sauce
- 1 tsp fresh squeezed lemon juiceFlake smoked salmon to very small pieces. Fold smoked salmon and all ingredients in medium sized bowl. Mix until consistency is thick and smooth. Serve with gourmet club or Waverly crackers. Garnish with pinch of dried parsley flakes. Refrigerate after making, (Smoked Salmon Dip will keep up to three days)

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Ingredients 2 Tbl sun-dried tomato pesto
(home made pesto below)
8 ounces cream cheese, softened

Sun-Dried Tomato Pesto: Combine ingredients to taste in a food processor. Blend on high until mixture is relatively smooth. Serve over grilled fish or chicken, or toss with hot pasta.

Recipe from Canyon Villa Inn Bed and Breakfast
Sedona, Arizona

3 Firm Red Tomatos of your choice
One 8 oz Ball of Fresh Mozzarella
12 Fresh Whole Basil Leaves
1 Clove Garlic Minced
Drizzle of Extra Virgin Olive Oil
Drizzle of Balsamic Vinegar
Salt & Pepper to Taste
1) Slice Tomatos in 1/4 inch slices.