Ingredients
- 2 shallots, finely chopped (divided): 1 Tablespoon + 1/3 cup
- 3 Tablespoons red wine vinegar
- 1 teaspoon lemon zest
- 1 Tablespoon lemon juice
- 1 teaspoon sugar (or honey)
- 1/8 teaspoon crushed red pepper flakes
- dash of salt, or as desired
- 1/2 teaspoon ground black pepper
- 1 Tablespoon + 1/2 cup extra virgin olive oil
- 2 15-oz cans of cannellini beans or other white beans, such as navy or great northern beans
- 4 Tablespoons fresh basil, chopped (divided)
- 1/3 cup Italian parsley leaves, chopped
- 2 teaspoons honey
- 1 teaspoon dijon mustard
- 1/2 cup reduced balsamic vinegar (from 3/4 cup balsamic vinegar)
- 1 7-oz jar of roasted red peppers, drained and rinsed
- 1 Tablespoon capers, rinsed
- 1 cup cherry or grape tomatoes, cut in half
- 4 ounces small, fresh mozzarella balls such as bocconcini or ciliegine, drained and cut int half
- 1 7.5-oz jar of marinated artichoke hearts, drained
- 4 ounces of pitted mixed olives, drained
- 3 ounces provolone cheese, cut into bit-size pieces
- 4 or 5 carrots, peeled and cut into sticks
- 6-8 radishes, cut into halves or quarters
- 2 small cucumbers, cut into 1/4-inch thick slices on the diagonal
- 16 ounces red and or green grapes
- 4 figs, cut in half (or any delicious fruit in season, such as peaches, plums or strawberries
- 8 ounces of baguette bread slices, whole grain if available
- 2-3 ounces of your favorite breadsticks
Preparation
- For the beans: In a medium bowl, stir together 1/3 cup of the chopped shallots (reserve 1 tablespoon), the red wine vinegar, lemon zest, lemon juice sugar, red pepper flakes, salt and pepper. Mix well then stir in 1 tablespoon of the olive oil. Add the beans and stir to combine. Add 2 tablespoons of the basil, chopped (reserve the rest), and add the chopped parsley. Stir, cover and refrigerate until ready to serve. Allow the flavors to develop for at least 30 minutes, but even better the next day. Stir and taste to adjust seasoning, as desired.
- For the vinaigrette: In another medium bowl, add 1 tablespoon of the reserved chopped shallot. Add the dijon mustard, honey, salt and pepper - stir to combine. Stir in the reduced balsamic vinegar and whisk until well blended. Whisk in 1/2 cup olive oil. Taste and adjust seasoning, as desired. Only half of the vinaigrette is going to be used in this recipe, so store the rest in a small jar or in a bowl covered and refrigerated.
- For the peppers: Slice the drained roasted red peppers into thin strips then smaller bite-size lengths and place in a small/medium bowl. Add 1-2 tablespoons of the balsamic vinaigrette and the capers. Stir to combine. This can be made ahead of time and stored covered in the refrigerator.
- For the tomato & mozzarella salad: in a small/medium bowl, combine the halved cherry or grape tomatoes, the halved mozzarella balls, Add 1 tablespoon of the balsamic vinaigrette and the remaining 2 tablespoons of chopped basil leaves. Stir to combine. Taste and adjust seasoning, as desired.
- Drain the artichoke hearts and cut into smaller, bite-size quarters if they are halves or whole. Place in a small serving bowl.
- To build the antipasto board: This is where your own creativity can shine!! Here's what we did: transfer the beans, the peppers and the tomato salad into separates small serving bowls. Using a cutting board or serving platter - place the 4 bowls on the board. Put a small bowl of the vinaigrette dressing in the middle of the board. Fill in the spaces with the sliced cucumbers, carrots, radishes, olives and cheese. Add the grapes and figs to finish filling in the spaces. Put the baguette slices on a plate or in a basket and put breadsticks in a glass to help keep them standing up. Serve along side the beautiful antipasto board that you built! Salute!!
Categories
- Appetizer
- Dinner
- Lunch
- Snack
- Fruit
- Vegetable
- Vegetarian
- MHealthy