Marinated Antipasti Bruschetta
Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Marinated Antipasti Bruschettan at home. This recipe serves 8. This hor d'oeuvre has 410 calories, 9g of protein, and 39g of fat per serving. For $2.84 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. If you have artichoke hearts, pepperoncini peppers, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. It is brought to you by Foodnetwork. 9 people have tried and liked this recipe. It is a good option if you're following a gluten free and primal diet. All things considered, we decided this recipe deserves a spoonacular score of 28%. This score is rather bad. Similar recipes include Marinated Mushrooms: Antipasti Superstar, Avocado & Marinated Anchovy Bruschetta, and Antipasti.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 70 minutes
Ingredients:
1 13.76-ounce can artichoke hearts packed in water, chopped
2 tablespoons fresh basil chiffonade
1 clove garlic, minced
2 cups (1 pint) grape tomatoes, quartered
Kosher salt and black pepper
2 tablespoons lemon juice, plus 1/2 teaspoon lemon zest
8 ounces fresh mozzarella, diced
1/2 cup olive oil, plus more for brushing
2 1/2 cups mixed olives, pitted and chopped
1 tablespoon pepperoncini liquid
4 pepperoncini peppers, sliced in rounds
12 slices prosciutto, cut in half
2 tablespoons black truffle oil, plus more for drizzling, if desired
1 Italian loaf, sliced on an angle in 1/4-inch slices (about 24 slices)
Equipment:
mixing bowl
grill
tongs
Cooking instruction summary:
In a large mixing bowl, combine the olives, tomatoes, artichoke hearts, mozzarella, olive oil, lemon juice and zest, truffle oil, pepperoncini peppers and liquid and garlic. Toss, season with salt and pepper and set aside to allow the flavors to marry, about 1 hour. Preheat a grill to medium high. Brush each slice of bread with olive oil. Using tongs, transfer the bread to the grill, oiled side down. Grill until crispy and grill marks appear, turning once, about 3 minutes per side. Transfer the grilled bread to a serving platter. Top each bread slice with half a slice of prosciutto and 1 heaping tablespoon of the antipasti mixture. Drizzle with more truffle oil to finish, if desired, and sprinkle with basil.
Step by step:
1. In a large mixing bowl, combine the olives, tomatoes, artichoke hearts, mozzarella, olive oil, lemon juice and zest, truffle oil, pepperoncini peppers and liquid and garlic. Toss, season with salt and pepper and set aside to allow the flavors to marry, about 1 hour. Preheat a grill to medium high.
2. Brush each slice of bread with olive oil. Using tongs, transfer the bread to the grill, oiled side down. Grill until crispy and grill marks appear, turning once, about 3 minutes per side.
3. Transfer the grilled bread to a serving platter. Top each bread slice with half a slice of prosciutto and 1 heaping tablespoon of the antipasti mixture.
4. Drizzle with more truffle oil to finish, if desired, and sprinkle with basil.
Nutrition Information:
covered percent of daily need
