You Need a Brunch Appetizer

May 14, 2009 by

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

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:

  1. Pour the artichoke hearts, bell peppers, and black olives into a medium container with a tight sealing lid.
  2. In a medium bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic, salt and pepper.
  3. Pour over the ingredients in the container. Seal the lid, and refrigerate for at least 3 hours, shaking gently about once per hour.
  4. To serve, allow the mixture to come to room temperature.
  5. Spoon onto individual toasted baguette pieces, and top with feta if desired.  (You can also serve in a bowl with crusty bread alongside!)

6 Comments

  1. Jeremy (the husband)

    When Rebecca first made this I thought to my self... this recipe contains just about every food that I hate. The ingredient list reads like a list of things that I pick off of my pizza.

    To my surprise, this stuff is good! I ate it for dinner the other night when Rebecca went to dinner with a friend. (Yeah, I'm pretty lazy about making my own dinner.) The Balsamic Vinegar and spices really over power the nastyness of the black olives to the point that they're actually tasty. Normally I wouldn't touch an artichoke except for maybe in spinach and artichoke dip but in this they don't bother me at all.

    Oh, and my advice (as always) is hold the feta. This is just fine without stinking it up with that nasty stuff.

  2. Rebecca

    For newcomers to this website - Jeremy hates most of the good cheeses. Blue cheese, gorgonzola, feta, goat, stilton ... he hates them all. So all of my recipes will be set up where you can include them for the lovers, and remove them for the haters.

    It's my little way of showing compassion to the cheese haters, vegans, and lactose intolerant! :)

  3. Valentina

    I made this as a salad and just served bread on the side. Everyone loved it and said it was very tasty. So simple to make for any occasion! And Jeremy, the feta ROCKS!!!!!

  4. Heather

    Rave reviews!!! I made this appetizer for a dinner party last night and everybody loved it. I bought already prepared garlic parsley buttered toast rounds and put them next to the salad for people to make their own appetizer. What a hit!!!! No leftovers!!!

  5. Sandy

    Hi Rebecca -- I am always searching for new receipes, and your site is loaded with choices I can't wait to try! I have been on a search for a coleslaw receipe for years now. It was brought to a "pot-luck" dinner at a church gathering and whoever was the originator of the dish left before I could track them down and ask them to share the receipe. What made the coleslaw soooo good was the addition of dried cranberries and walnuts in a sweet/sour dressing. Now I have tried to replicate it -- but nothing seems to match my memory of how good that dish tasted! Just the right combination of sweet, sour, and crunchy. Any ideas?

  6. Rebecca

    Hi Sandy,

    I've reviewed a bunch of recipes for you this week, and I think my coleslaw recipe has the dressing you're looking for. So try making that recipe, and then add 1/2 cup dried cranberries, and 1/3 cup chopped walnuts. (Of course increase the nuts and cranberries to taste!) I love this idea and am going to try it this weekend. So thank you!

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