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Antipasto Spread With Toast Rouids Recipe
|French baguette||13 Ounce (1 Package)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Canned artichoke hearts||14 Ounce, drained and finely chopped (1 Can)|
|Canned chopped ripe olives||4 1⁄4 Ounce, drained (1 Can)|
|Sliced mushrooms||1 Can (10 oz), drained and finely chopped|
|Diced pimiento||2 Ounce, drained (1 Jar)|
|Green pepper||1⁄4 Cup (4 tbs), chopped|
|Celery||1⁄4 Cup (4 tbs), chopped|
|Olive oil||3⁄4 Cup (12 tbs)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Dried italian seasoning||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
Serving size: Complete recipe
Calories 3352 Calories from Fat 2209
% Daily Value*
Total Fat 250 g385%
Saturated Fat 35.5 g177.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 5681.5 mg236.7%
Total Carbohydrates 246 g82.2%
Dietary Fiber 26.9 g107.7%
Sugars 10.9 g
Protein 41 g82.6%
Vitamin A 16% Vitamin C 129.9%
Calcium 31.1% Iron 60.6%
*Based on a 2000 Calorie diet
Bake at 400° for 8 to 10 minutes or until crisp and golden.
Combine artichoke hearts and next 5 ingredients, tossing gently to combine.
Combine 3/4 cup olive oil and remaining ingredients in a large jar.
Cover tightly, and shake vigorously.
Add oil mixture to vegetable mixture, tossing gently to coat.
Cover and chill.
Drain well before serving; serve with toast rounds.