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Warm Antipasto

A first course of little bites designed to excite ones palate before the main dishes are served.

Roasted Garlic: Remove loose, outer, papery coating from garlic bulb. Trim 1/2” off the top of the garlic. Set in a baking pan, cut side up. Drizzle with olive oil; season with salt, pepper and chopped rosemary. Roast at 400°F for 35-45 minutes, until garlic is tender.
Roasted Mixed Olives: Find a recipe from our recipe library.
Stuffed Roasted Cherry Tomatoes: Cut tomatoes in half widthwise. Sandwich half tomatoes with a feta slice and basil leaf, secure with a toothpick, and then roast in a pan at 400°F for 8-10 minutes.
Grilled Asparagus: Find a recipe from our recipe library.
Roasted Prosciutto-Wrapped Pears: Cut small pears into thick wedges and remove cores. Toss lightly with lemon juice, and then wrap each wedge with half slice of prosciutto. Roast pears in a pan at 400°F for 10 minutes. Drizzle with balsamic crema.
Baked Brie: Set a round of Brie in a small baking pan. Bake at 400°F for 5-7 minutes, until soft in the centre. Serve as is, or dress up cheese by drizzling and sprinkling with honey, pomegranate seeds and chopped pistachios.
Crostini: Set 1/4” thick baguette slices on a baking sheet. Brush with olive oil; sprinkle with grated Parmesan cheese. Bake 8-10 minutes, until lightly toasted.
Roasted Grapes: Set small bunches of grapes on parchment paper-lined baking pan. Lightly drizzle with olive oil. Roast at 400°F for 15-20 minutes, until hot and sizzling.
Hot Dip: Place Thrifty Kitchens Spinach and Artichoke or other dip in a heatproof bowl. Microwave a minute or two, or heat 15-20 minutes in 400°F oven, until hot.