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Antipasto Spread with Toast Rounds Recipe

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This recipe for Antipasto Spread with Toast Rounds is from Donnalee's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 French baguettes
1/3 c. olive oil
1 14 0z. can artichoke hearts, drained and finely chopped
1 4 oz. can chopped ripe olives, drained
1 4 oz. can sliced mushrooms, drained and finely chopped
1 2oz. jar diced pimento, drained
1/4 c. chopped green pepper
1/4 c. chopped celery
3/4 c. olive oil
1/4 c. white wine vinegar
1 T. dried Italian seasoning
2 T. water
1/4 t. pepper
1/8 t. salt
1 clove garlic, crushed
Directions:
Directions:
Cut baguettes into 3/8 inch thick slices; lightly brush 1 side of baguette slices with 1/3 c. olive oil; place slices, oil side up, on baking sheets. Bake at 400º for 8 to 10 minutes or until crisp ane golden. Set aside.

Combine artichoke hearts and next 5 ingredients, tossing gently to combine. Combine 3/4 c. 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.

 

 

 

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