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    Home » Blog Archives » Cooking » Cheater, Cheater, Antipasto Eater

    Cheater, Cheater, Antipasto Eater

    Modified: Apr 17, 2021 by Pranika · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

    Antipasto
    Hi this is Pranika! Sometimes it’s so difficult to get food on the table after school, work and activities. It’s nice to do the semi-homemade thing sometimes and use what you have at home to put something quick, easy, and delicious on the table.

    Garlic Bread to serve with antipasto
    My kids love to snack and who doesn’t love snack foods? Occasionally I must admit it’s nice to be daringly lazy when you don’t have much time to cook. I decided to create an antipasto platter and use premade polenta plus store-bought garlic bread for a fun and balanced meal.

    Polenta and Sauce
    The only thing I actually made was roasted red pepper sauce in which to dip the polenta. We noshed on two kinds of olives, babybel mozzarella and Kerrygold white cheddar, salami, carrots, cherry tomatoes and almond thins.

    Eating Antipasto Dinner
    The family loved that we were “snacking” for dinner and everyone ate happily. The girls loved using fondue forks to get their food from the tray and clean up was a cinch. The dipping sauce pairs well with many other foods – crab cakes, seafood & poultry, and even crackers. Happy eating!


    Roasted Red Pepper Dipping Sauce

    Sauce for Garlic Bread and Antipasto
    Mezzetta Roasted bell peppers, 16 oz jar
    2 garlic cloves, chopped
    1 tablespoon olive oil
    1 tablespoon butter
    1 tsp sea salt and additional to taste as needed
    ½ tsp black pepper

    Drain the roasted red bell peppers. Meanwhile, heat olive oil in a sauté pan and cook garlic over medium low heat for 3-4 minutes. Add bell peppers, garlic mixture, salt and pepper to a food processor and pulse until smooth. You can serve the sauce with veggies, polenta, shrimp, fish or chicken. It’s flavorful and simple!

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