If you’re an avid reader of Budget Bytes you already know that I choose most of my recipes based on what I have “left over” in my fridge that I need to use up. Well, after making Pepperoni Stuffed Chicken last week, I had some left over pepperoni and mozzarella. The first thing that came to mind was antipasto. As my wheels started to turn, I thought about all of the different things that you could do with an antipasto mixture… pizza, pasta, sandwiches all of which are YUM. So, antipasto it was. Usually antipasto has a lot of meat and cheese but those tend to be on the expensive side. So, I went with mostly vegetables, a little pepperoni and a little mozzarella. This stuff is potent so the serving size is 1/2 cup (and I plan on adding that 1/2 cup to other things to make a larger meal). Stay tuned throughout the week for the recipes that I used the antipasto mix in!
A simple Antipasto Mix is quick to make and can be used in a variety of meals.
- 7 oz jar roasted red peppers $1.93
- 13.75 oz can quartered artichoke hearts $2.29
- 6 oz can pitted black olives $1.47
- 8 oz half jar spicy pepper rings $0.80
- 1 recipe marinated mushrooms $4.50
- 4 oz mozzarella $0.80
- 3 oz sliced pepperoni $1.45
- 2 Tbsp red wine vinegar $0.08
- 1 Tbsp balsamic vinegar $0.10
- 2 Tbsp olive oil $0.21
- 1 tsp mustard $0.05
- 1 clove garlic $0.06
- 1/2 tsp sugar $0.01
Drain the roasted red peppers, artichoke hearts and black olives and put them all together in a large bowl.
Add the hot pepper rings (remove from jar with a fork to leave the juices behind) and the 3 oz. of pepperoni (this is half of a normal 6 oz. pillow pack of pepperoni). Dice the mozzarella into small squares and add to the bowl as well.
Add all of the ingredients for the dressing to a small food processor or blender. Blend until the mixture is well combined and the garlic is minced. If you do not have a blender or food processor, just finely mince the garlic with a knife and whisk the ingredients together.
Pour the dressing over the bowl of vegetables, cheese and pepperoni. Mix well and allow to marinate for 1 hour in the fridge.
NOTE: You can use any mix of canned, pickled or fresh vegetables that you’d like. You can even make this recipe vegetarian or vegan depending on what you choose. Here are a few of the canned vegetables I used:
This recipe makes a lot (7 cups for my recipe) and I really don’t anticipate using all of it this week. Soooo, as usual, I’m freezing some. Everything in here freezes well (yes, even the cheese) so it’s a go. Don’t forget to properly label your freezer bag and try to use it up within 3 months!
Stay tuned for recipes to use this antipasto mix in later this week!