Course: Appetizer

Grilled Vegetable Antipasto

Grilled Vegetable Antipasto
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The perfect "before the meal" meal, this grilled vegetable antipasto is quick, easy and delicious. Not to mention, it looks very beautiful, too!
Grilled Vegetable Antipasto
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The perfect "before the meal" meal, this grilled vegetable antipasto is quick, easy and delicious. Not to mention, it looks very beautiful, too!
Servings Prep Time Cook Time
10people 30 minutes 10minutes
Servings Prep Time
10people 30 minutes
Cook Time
10minutes
Instructions
  1. Trim the ends eggplant, zucchini and yellow squash and slice them thinly horizontally. Seed and remove the stems on the bell peppers. Slice them in half so you have square shaped pieces, about 1 inch wide. Trim off the stems from the mushrooms and using a small spoon, scrape out and discard the black gills. Remove the outer layer of the pearl onion to expose the shiny skin.
  2. Combine all of the vegetables in a large bowl, drizzle with the olive oil, add some thyme and season with sea salt and pepper. Toss to coat the vegetables evenly. Let stand for 15 to 20 minutes to allow the vegetables to release some of their juices. Toss again just before grilling.
  3. While your vegetables rest, you will want to prep your grill but getting it really hot and oiling the grill rack. Working in batches, place the vegetables on the grill rack and cook, turning once, until blistered black and tender - about 4-5 minutes per side.
  4. Once done, transfer the vegetables to a platter. Drizzle with olive oil and season well with sea salt and pepper. Now comes the hardest part, arranging them! Starting with the eggplant, make a circle around the platter. Next up is the pearl onions, then the peppers and lastly the zucchini in the middle. Then serve!
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Italian Chopped Salad

Italian Chopped Salad
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We had this delicious salad on our trip to Italy. Stuffed to the brim with great toppings like egg, olives and fresh tomatoes, it's guaranteed to please a crowd.
Italian Chopped Salad
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We had this delicious salad on our trip to Italy. Stuffed to the brim with great toppings like egg, olives and fresh tomatoes, it's guaranteed to please a crowd.
Servings Prep Time Cook Time
8servings 10 minutes 0minutes
Servings Prep Time
8servings 10 minutes
Cook Time
0minutes
Instructions
  1. Chop your tomatoes into quarters. Chop or shred your mozzarella into bite sized pieces. Shred your lettuce and radicchio. Combine your lettuce, cabbage, tomatoes, corn and olives in a large mixing bowl.
  2. In a separate small bowl, whisk together olive oil, vinegar, salt and pepper. Spread evenly over the salad and mix to coat. Top with hard boiled egg, that has been halved and serve!
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Smoked Salmon Crackers

Smoked Salmon Crackers
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An fresh, easy, and elegant appetizer.
Smoked Salmon Crackers
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An fresh, easy, and elegant appetizer.
Servings Prep Time Cook Time Skill Level
Completely up to you 10 minutes none
Servings Prep Time
Completely up to you 10 minutes
Cook Time Passive Time
none none
Instructions
  1. 1) Arrange crackers on a plate. 2) Spread thin layer of creme fraiche on each cracker. 3) Thinly slice avocados and green apples. Arrange one of each on top of each cracker. 4) Place pieces of smoked salmon on top of apple and avocado. 5) Pepper to taste. Add capers if you'd like. 6) Squeeze fresh lemon over all crackers. 7) Serve immediately!
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Rolled Empanadas

phyllo dough empanadas
Rolled Empanadas
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We first had these phyllo dough empanadas during our stay at the Candelaria Del Monte estancia in Argentina. The light and crispy shell was a nice change from the doughy empanadas we had in Bolivia. Give these a try – they’re simple & satisfying and the kids can be involved in the process!
Rolled Empanadas
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We first had these phyllo dough empanadas during our stay at the Candelaria Del Monte estancia in Argentina. The light and crispy shell was a nice change from the doughy empanadas we had in Bolivia. Give these a try – they’re simple & satisfying and the kids can be involved in the process!
Servings Prep Time Cook Time
16 25minutes 25minutes
Servings Prep Time
16 25minutes
Cook Time
25minutes
Ingredients
Ingredients
Instructions
  1. Preheat oven to 400 degrees
  2. Heat 1 tbsp of olive oil in a non-stick pan over medium high heat. Stir occasionally, until ground beef is fully cooked and browned. Set aside to cool.
  3. When meat is cool, combine with additional filling ingredients.
  4. Lay 16 phyllo pastry sheets carefully in a large tray. Cover with a damp towel (paper towel works too) to prevent breaking.
  5. Take one spoonful of the filling mixture and place it on the short end of the phyllo strip. Roll away from you a few times, then fold the sides of the strip in and continue to roll the dough until there is no dough left to roll.
  6. Brush with a little olive oil and egg wash and place onto a large (and lightly oiled) baking sheet.
  7. Repeat this process with all phyllo rolls and place in the oven at 400 degrees for 15 minutes.
  8. Serve warm with your favorite yogurt dip. Enjoy!
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