CNYEats: Antipasto Spread

This is a strong, tasty spread that can be served with an assortment of crackers, toast points or a really good bread.  It reminded me of an olive tapenade.  It’s easy to make so don’t be put off by the instructions which tell you to make it the day/night before.  I made this at 9 pm last night to be ready for today.  It made the house smell glorious at that time of night.

Antipasto Spread by Joe  “A Taste of Utica”

• 4 oz can mushrooms, stems and pieces. Drained and fine chop
• 14 oz jar artichoke hearts. Drained and fine chop
• 9 to 10 oz jar pimiento stuffed olives. Drain and fine chop
• 6 0z can/jar ripe olives (I used Calamata). Drain and fine chop
• 1/4 cup chopped green pepper (just under 1/2 a pepper)
• 1/2 cup chopped celery (about 2 ribs)
• 3/4 cup vinegar (I used apple cider vinegar)
• 3/4 cup olive oil
• 1/4 cup instant minced onion (if you use fresh onion, increase to 1/3 to 1/2 cup)
• 2 1/2 tsp Italian seasoning
• 1 tsp onion salt (I used onion powder)
• 1 tsp salt
• 1 tsp seasoned salt. (I used Spike Gourmet Seasoning)

• 1 tsp garlic salt (I used garlic powder)
• 1 tsp sugar
• 1 tsp fresh ground pepper

Combine the first 6 ingredients in a bowl and mix well.

In a saucepan, combine the remaining ingredients and bring to a boil.  I thought it smelled like chicken soup for some reason.  🙂

Pour the hot mixture over the vegetables/olives. 

In a large jar or container with a tight fitting lid, pour all the ingredients. 

Seal tightly and give the container a shake to combine all ingredients.  Refrigerate overnight.  Enjoy with your favorite crackers, breads, toast points, even crudites.  The spread has a strong flavor but it is really delicious and a great appetizer for get togethers.

 

 

If you enjoy the look of these recipes and have given them a try, why not get the book yourself and make them along with me.  I will post your photos as well as mine and your reviews.  OR…if you have a blog, I will link to your blog so everyone can see different opinions and “takes” on the recipes in “A Taste Of Utica”. 

Next week it’s Zucchini Appetizers. Yum!  As Paula Deen might say “Come ON, Ya’ll!”

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