When I am invited to a party or a potluck, there is one recipe I seem to always bring, my Antipasto Salad. Last year I did post the recipe to it on Seduction in the Kitchen, and in the post, I did say I was making it for the annual Halloween party I got to every year. What makes my antipasto salad stand out is the dressing. I do not use bottled dressing. I make from the juice of marinated vegetables. The juice and those veggies just make it stand out.
There is something about a recipe that people love and expect to see at gatherings. I get enjoyment out of making this salad and bringing it to parties. Now that it is the holidays, I have been invited to several holiday gatherings with friends. Of course, I am expected to bring my famous salad to the festivities.
I was invited to Mezzetta Memories and when I realized this was perfect for me. Why because the juice from my pickled vegetables I use in my dressing is Mezzetta. Family owned since 1935, the fourth generation of Mezzetta family is continuing the commitment to bring our customers the highest quality foods available. We source the finest fresh produce from the sun-drenched soils of California, Italy, Spain, France, and Greece and prepare them according to our Italian family recipes in the Napa Valley.
Inspiration is just a twist away!
Let do just that lets use my famous antipasto salad and bring to a new level in a new Mezetta recipe. Just like what Mezzeta says, Inspiration is twist a twist away. Plus, Mezzetta is offering a downloadable $.50 off coupon on any Mezzetta products. The coupon is located on the Mezzetta page and is available from December 1st through December 31st. My first thought was using the basis of my antipasto and make it into a flat bread. As I bought everything I needed to make my Mezzetta antipasto salad, I noticed the sweet cherry peppers next to the Italian garden mix I always use.Inspiration struck me, these would be good to add to this flat bread, plus if the juice would make a great addition to the dressing. So instead of using my usual lemon, I think I will kick it up with the Mezzetta cherry pepper juice instead.
For a sauce, what could I do? Hmmm I do not want to overwhelm the tasty vegetable mixture, but I do want something that will make this stand out as a Mezzetta memory. Garlic, but not just any type of garlic, but a roasted garlic, yes blend that with the olive oil that Mezzetta makes. Perfect, this will make for a very good Mezzetta recipe.
First I started off by chopping up the deli meats, and a few fresh veggies, combined them with mozzarella pearls in a bowl. A little secret to save money. If you go to the deli counter ask for 2 thick cuts of hard salami and 1 thick slice of ham. This not only is a much cheaper way the meats you need for this, it also saves you on cutting as well. All you have to do is cube the slices.
Next after I have all the veggies and meats in the bowl and all mixed up, it time to make that famous dressing. The juice of Mezzetta‘s Giardiniera and the Sweet Cherry Peppers make for such a fabulous taste in this dressing. It perfectly balances everything that is in this antipasto. Just whisk the juices with olive oil followed with herbs and a splash of vinegar. We have a simple dressing made. Pour it over the salad and mix it up well.
Then blend the Mezzetta olive oil with the roasted garlic, brush it onto prepared pizza dough. You don’t have to use a lot, just pick up a pastry brush and simply brush it onto it.
Then in the middle of the crust spread a thin layer of the antipasto. Place the flat bread in the oven and bake it for about 20 minutes. Take it out of the oven and Enjoy this flat bread with friends and family!
Would you like to create your own Mezzetta memories? Well Besides the $.50 cents off Mezzetta products coupons, Mezzetta is giving away daily a Holiday Gift Basket Giveaway! The giveaway will run from December 1st through December 31st. That means there are 31 daily prizes!
To enter, entrants must visit Mezzetta and enter their name, email, address and favorite holiday memory. Each day a winner will be selected at random. Prizes will be shipped within 2 weeks.
Mezzetta Favorites Holiday Gift Basket (31 Winners – Daily) includes:
• 100% Italian Estate Grown Extra Virgin Olive Oil
• Golden Greek Peperoncini
• Garlic Stuffed Olives
• Castelvetrano Olives
• Pitted Greek Kalamata Olives
• Roasted Marinated Red & Yellow Sweet Bell Peppers
• Cocktail Onions
• 1 Apron (from House Party contents)
• 1 Metal Olive Spoon (from House Party contents)
• 1 Tote Bag (from House Party contents)
• 1 Ceramic Bowl
Many thanks to Mezzetta for sponsoring today’s story and encouraging me to spice up my favorite Holiday recipe.
- 1 ounces jar Mezzetta giardiniera 16
- 4 Mezzetta sweet cherry peppers sliced
- 1 package of mozzarella pearls
- 2 slices thick Deli salami
- 1 slice thick Deli ham
- 1 ounces package sliced pepperoni halved, 3-1/2
- 1/2 large green pepper cut into chunks
- 1 ounces can pitted ripe olives drained, 6
- 1/4 cup Olive Oil
- 1/2 cup of reserved giardiniera liquid
- 1/8 cup red wine vinegar
- 1 tablespoon sweet cherry pepper juice
- 1/2 teaspoon Italian seasoning
- 1/4 cup olive oil
- 1 whole garlic bulb roasted
- premade pizza crust
- Pour off 1/2 cup of the giardiniera liquid, and set that aside, you need that for the dressing. Then drain the rest the liquid.
- Add the pickled vegetables to a bowl along with the mozzarella pearls, olives, sliced sweet cheery peppers, and green pepper.
- Cube up the meats and halved the pepperoni. Add them to the vegetables.
- In a small bowl, add the reserved giardiniera liquid, oil, vinegar, 1 tablespoon of the sweet cherry pepper juice, Italian seasoning, salt, and pepper, whisk it all together. Pour the dressing over the salad. Mix everything together.
- Preheat the oven to 400F degrees.
- In a blender, place the cloves of a roasted garlic in it, puree the garlic and slowly add the oil to the blender. Once everything is emulisfied, turn the blender off.
- Brush on the garlic olive oil onto a a premade pizza crust.
- In the center of the crust place a single layer of the Antipasto salad. For the left over Antipasto salad, boil some rigatoni noodles and add it to the mixture and put in the fridge, you can have it later as a pasta salad.
- Bake the flat bread for about 20 minutes.
- Take it out the oven, slice it up and ENJOY!