CNYEats: Antipasto Spread

by Joanne on August 16, 2009

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.

DSC_0648Antipasto 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)

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  • 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.

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

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Pour the hot mixture over the vegetables/olives. 

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

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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.

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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”. 

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

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