Who doesn't love a good brunch? (Besides you honey!)
My husband doesn't understand why anyone would have a party in the middle of the day, if it's not a barbeque or tied to a sporting event.
But you on the other hand are looking for to the one you're attending this weekend.
You just have to to let the host know what you'll be bringing.
You're thinking a brunch appetizer that is more lunch than breakfast.
Something different than the usual suspects like deviled eggs, wrapped weenies, and spinach dip. (Although I love them all - they'll probably already be there!)
Nothing too expensive since it will be a big group.
And since the brunch isn't at your place, something you can easily transport and setup. Ideally without having to keep it warm.
Done, done and done!
Antipasto rounds. Not only are they delicious, cheap, and easy, they look downright fancy.
So the next time you need a brunch appetizer that leans more towards the 'unch' than the 'br,' go ahead and turn your attention to what champagne you'll bring for mimosas. You've got the perfect recipe.
Until our next meal,
Rebecca
Antipasto Rounds
Ingredients:
Antipasto Rounds
- 1 (14 oz) Can Artichoke Hearts, Chopped
- 1 (12 oz) Jar Roasted Red Bell Peppers, Drained and Sliced
- 1 (4 oz) Can Black Olives, Drained
- 1/4 Cup Olive Oil
- 1/3 Cup Balsamic Vinegar
- 1/4 Tsp Dried Oregano
- 1 Clove Garlic, Finely Chopped
- Salt and Pepper to Taste
- Crumbled Feta Cheese, Optional
- Toasted Baguette, Sliced
Directions:
- Pour the artichoke hearts, bell peppers, and black olives into a medium container with a tight sealing lid.
- In a medium bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic, salt and pepper.
- Pour over the ingredients in the container. Seal the lid, and refrigerate for at least 3 hours, shaking gently about once per hour.
- To serve, allow the mixture to come to room temperature.
- Spoon onto individual toasted baguette pieces, and top with feta if desired. (You can also serve in a bowl with crusty bread alongside!)
