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Receta Antipasto Spread With Toast Rounds
by CookEatShare Cookbook

Antipasto Spread With Toast Rounds
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  Raciónes: 12

Ingredientes

  • 1 (13 ounce) pkg. French baguettes
  • 1/3 c. extra virgin olive oil
  • 1 (14 ounce) can artichoke hearts, liquid removed & finely minced
  • 1 (4 ounce) can sliced mushrooms, liquid removed & finely minced
  • 1 (2 ounce) jar diced pimiento, liquid removed
  • 3/4 c. pitted ripe olives, minced
  • 1/4 c. minced green pepper
  • 1/4 c. minced celery
  • 3/4 c. extra virgin olive oil
  • 1/4 c. white wine vinegar
  • 2 T water
  • 1 clove garlic, crushed
  • 1 teaspoon dry Italian seasoning
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon dill

Direcciones

  1. Cut bread with a serrated knife into 3/8-inch thick rounds. Lightly brush tops using 1/3 cup extra virgin olive oil; place on baking sheets, and bake at 400 degrees for 8 to 10 min or possibly till crisp and golden. Set aside. (Toast rounds can be stored in an airtight container up to 2 weeks.)Put together artichokes and next 5 ingredients. Put together 3/4 cup extra virgin olive oil and remaining ingredients in a large jar; cover tightly and shake vigorously. Pour mix over artichoke mix; cover and refrigerate up to 1 week. Drain before serving; serve with toast rounds. Makes about 4 dozen appetizer servings.