|
Cold Vegan Antipasto |
| Preparation Time: 5 minutes |
| Ingredients (Serves 2) |
| 8 |
Pimiento stuffed mammoth olives |
| 3 Tbs. |
Garbanzos marinated with EVOO and caraway seeds |
| 3 |
Large roasted bell peppers marinated in water, salt, garlic, acetic acid and parsley (imported from Bulgaria by Alidoro), or other canned roasted peppers. |
| Preparation |
| • |
Drain thoroughly and slice in half bell peppers and lay on serving plate to form an open circle (see photograph below). |
| • |
Add garbanzos in the center of the plate. |
| • |
Complete circle with olives. |
|
| Wine and Beverage Pairing |
| • |
Prosecco di Valdobbiadene from Veneto, or frothy Rosato Italiano IGT from Emilia Romagna. |
Antipasti (Hors D'Oeuvres) Recipes
- Burrata – November 13, 2010
- Pan Tomate – November 6, 2010
- Pepper and Avocado Vegan Antipasto – November 6, 2010
- Brigit's Caprese with Olives and Cucumber – October 20, 2010
- Figs Wrapped in Prosciutto di Parma – October 6, 2010
- Grilled Stuffed Tomato – September 27, 2010
- Grilled Avocado with Pesto – September 25, 2010
- Marinated Red Peppers Filled with Brie – September 24, 2010
- Avocado and Vegetable Antipasto – September 18, 2010
- Sliced Avocado and Marinated Beans with Papad – September 18, 2010
- Sliced Avocado Wrapped in Serrano Ham – September 3, 2010
- Brigit's Caprese – August 28, 2010
- Asparagus and Green Beans in EVOO and Balsamic Vinegar – August 19, 2010
- Half Avocado with Mint Marinated Beans – August 18, 2010
- Brigit's Avocado and Cold Stewed Vegetable Antipasto – August 16, 2010
- Marinated Beans on Crackers – August 15, 2010
- Puréed Beans on Crackers – August 12, 2010
- Mozzarella, Fig and Vegetable Antipasto – July 29, 2010
- Cold Vegan Antipasto – July 22, 2010
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| July 22, 2010 |
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