Marinated Antipasti
Ingredients
-
1 cup olive oil
-
2 teaspoon snipped fresh rosemary
-
1 ½ teaspoon finely shredded lemon peel
-
2 cloves garlic, minced
-
⅛ teaspoon crushed red pepper
-
1 13.75-14 ounce can quartered artichoke hearts, rinsed and drained (optional)
-
8 ounce cubed salami
-
8 ounce small fresh mozzarella cheese balls (bocconcini)
-
¾ cup roasted red sweet peppers, drained and cut into strips
-
¾ cup pitted Kalamata and/or assorted green or ripe Italian olives
-
Baguette-style French bread, cut diagonally into 1/2-inch slices and toasted, and/or crackers
Directions
The day before:
-
In a large bowl combine oil, rosemary, lemon peel, garlic, and crushed red pepper. Add artichoke hearts (if desired), salami, cheese, roasted peppers, and olives; toss gently to coat. Transfer antipasti to a storage container. Cover and marinate in the refrigerator overnight.
Tailgate day:
-
Tote antipasti in an insulated cooler with ice packs. Serve antipasti on toasted bread and/or crackers, drizzling with the oil marinade. (Or serve antipasti with cocktail picks.)
Must-have equipment:
Insulated cooler with ice packs
Nutrition Facts (per serving)
| 531 | Calories |
| 43g | Fat |
| 21g | Carbs |
| 15g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 531 | |
| % Daily Value * | |
| Total Fat 43g | 55% |
| Saturated Fat 11g | 55% |
| Cholesterol 45mg | 15% |
| Sodium 846mg | 37% |
| Total Carbohydrate 21g | 8% |
| Total Sugars 1g | |
| Protein 15g | 30% |
| Vitamin C 38.4mg | 43% |
| Calcium 212mg | 16% |
| Iron 2mg | 11% |
| Potassium 166mg | 4% |
| Folate, total 48.4mcg | |
| Vitamin B-12 0.4mcg | |
| Vitamin B-6 0.2mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.