ANTIPASTO PARTIES SIMPLY DAZZLING.

Byline: Pat Dailey Chicago Tribune

Antipasto parties, with their typically lush arrangements of salads and hors d'oeuvres, are an ideal format for entertaining. The colors are dazzling, the aromas and tastes inviting and the mood casual.

All those little dishes can tally up to a tremendous amount of work, though, so it's important to come up with time-saving recipes.

We scoured the market for basic items, then used them in the accompanying recipes with Italian flair.

Here's a roster of other simple ideas for antipasto offerings.

Tubes of polenta: Cut in thin slices, grill and top with grilled mushrooms or sun-dried tomatoes.

One-pound bags of julienned carrots: Toss with creamy Italian dressing and crumbled Gorgonzola cheese for a simple salad.

Mozzarella cheese: Cut into cubes and marinate overnight in olive oil, garlic and fresh herbs. Drain and toss with toasted walnuts and sliced celery.

Olives: Marinate several types of Italian oil-cured olives in fresh herbed dressing.

Bread: Frozen bread dough can be rolled and shaped as focaccia. Add simple toppings such as olive oil, paper-thin onions, red pepper flakes and sage leaves. Or crumble some goat cheese on top, along with a confetti of diced yellow and red tomatoes.

Salami: Be adventurous when selecting from the wide variety of Italian salami and cured sausages. Slice salami paper thin and serve on sliced bread spread with basil-flavored mayonnaise.

Figs: Arrange fresh figs, cut into halves or quarters, with razor-thin slices of prosciutto or country ham.

ARBORIO RICE SALAD WITH ARUGULA AND ORANGE

Water

2 cups uncooked arborio rice

1 tablespoon unsalted butter

3 bay leaves

Pinch red pepper flakes

2 tablespoons EACH olive oil and red wine vinegar

2 oranges

1 bunch arugula, chopped (about 2 cups)

3 tablespoons toasted pine nuts 

1/2 cup freshly grated Romano cheese

Salt and freshly ground pepper to taste

In a large saucepan, heat 4 cups water to boiling. Add rice, butter, bay leaves and pepper flakes. Cook, uncovered, about 12 minutes, until rice is tender. Drain well.

Transfer to a mixing bowl. Add oil and vinegar. Cool to room temperature.

Meanwhile, remove peel and all white pith from oranges. Cut segments from membrane and dice.

Add oranges, arugula, pine nuts, cheese, salt and pepper to cooled rice; mix lightly. Remove bay leaves. Makes 8 servings.

NUTRITION INFORMATION PER SERVING: 283 calories; 8.3 grams fat; 45 grams carbohydrates; 7 grams protein; 10 milligrams cholesterol; 78 milligrams sodium.

ROASTED PEPPERS WITH CAPERS AND BASIL

The convenience of buying roasted bell peppers from a carryout shop or deli counter is very alluring. Succumb to such a strategy when time is tight. But this is prime season for fresh bell peppers, which are perfect for this preparation.

1 EACH large roasted red, green and yellow bell pepper

3/4 cup yellow teardrop OR very small cherry tomatoes, cut in half

1 small clove garlic, sliced razor-thin

2 tablespoons slivered fresh basil

1 teaspoon minced fresh mint

1 tablespoon EACH drained capers and red wine vinegar

Salt and freshly ground black pepper to taste

1 tablespoon extra-virgin olive oil

Cut peppers into wide, lengthwise strips and transfer to a mixing bowl. Add tomatoes, garlic, basil, mint, capers, vinegar, salt and pepper.

Cover and let stand at least 30 minutes before serving.

At serving time, fold in oil and adjust seasonings. Makes 4 servings.

NUTRITION INFORMATION PER SERVING: 54 calories; 3.6 grams fat; 5.6 grams carbohydrates; 1 gram protein; 0 milligrams cholesterol; 44.2 milligrams sodium.

EGGPLANT AND TOMATO BRUSCHETTA

Middle Eastern dip, readily available in most supermarkets, is very similar to an Italian preparation for roasted pureed eggplant. A few typical Italian additions to the ready-made dip make it a time-wise stand-in.

1 container (8 ouncIes) roasted eggplant dip (baba ghanoush)

16 large fresh basil leaves, minced

3 teaspoons balsamic vinegar

Pinch crushed red pepper flakes

3 plum tomatoes, finely chopped

1 small shallot, minced

2 teaspoons extra-virgin olive oil

Salt and freshly ground pepper to taste

12 (1/2-inch) slices Italian bread, toasted

In a small bowl, combine eggplant dip, 4 basil leaves, 2 teaspoons vinegar and pepper flakes. Mix until smooth. This can be prepared a day in advance and refrigerated.

In another bowl, combine tomatoes, shallot, oil, remaining 1 teaspoon vinegar, salt and pepper.

At serving time, spread hot toast slices with eggplant mixture. Top with 1 basil leaf and 1 spoonful tomato mixture. Makes 12 slices.

NUTRITION INFORMATION PER SERVING: 123 calories; 2.9 grams fat; 20 grams carbohydrates; 4.2 grams protein; 0 milligrams cholesterol; 240 milligrams sodium.

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Photo

Photo: (color) Roasted Peppers With Capers and Basil, accom panied by an assortment of breads and cheeses will take center stage at an antipasto party.

Bob Fila/Chicago Tribune