Antipasto

15 ingredients
5 steps

Ingredients

  • 2 Tbsp. butter
  • 2 anchovy fillets or 1 tsp. paste
  • 2 c. sliced mushrooms
  • 1 clove garlic, mashed
  • 2 Tbsp. white wine
  • 2 Tbsp. lemon juice
  • pepper to taste
  • 4 oz. Jarlsberg cheese, sliced in strips
  • 4 oz. salami, sliced in strips
  • 1 flat can sliced black olives
  • 1/4 c. red onion, chopped
  • 3 Tbsp. capers
  • 3 Tbsp. olive oil
  • 2 tsp. red wine vinegar
  • 3 Tbsp. minced, fresh parsley

Directions

  1. 1
    Heat butter in skillet; add anchovies, mushrooms and garlic. Saute and add wine and 1 tablespoon of lemon juice.
  2. 2
    Increase heat and cook 5 minutes.
  3. 3
    Season with pepper.
  4. 4
    Cool to almost room temperature and add cheese, salami, onion, capers and parsley. Add remaining lemon juice, olive oil and vinegar; toss well. Refrigerate overnight.
  5. 5
    Serve at room temperature as appetizer. Makes 2 cups.

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