Best 2 Artichoke Caprese Platter Recipes

Welcome to a delightful culinary journey where flavors dance on your palate! Prepare to indulge in the vibrant and delectable Artichoke Caprese Platter. This stunning dish combines the freshness of artichokes, the savory tang of capers, the sweetness of tomatoes, and the lusciousness of mozzarella cheese. As you venture into this article, you'll discover a treasure trove of recipes that will guide you in creating this showstopping platter. From classic Caprese Skewers to innovative Artichoke Bruschetta, each recipe promises a unique flavor experience. So, gather your ingredients, sharpen your knives, and embark on a culinary adventure that will leave your taste buds begging for more!

Check out the recipes below so you can choose the best recipe for yourself!

ARTICHOKE CAPRESE PLATTER

Artichoke Caprese Platter image

Provided by Food Network

Time 11m

Yield 6-8 servings

Number Of Ingredients 6

Ingredients

2 (6.5 oz.) jars CARA MIA Marinated Artichoke Hearts
3 Tbs. STAR Extra Virgin Olive Oil
3 Tbs. STAR Red Wine Vinegar
1 large bunch basil leaves
6 roma tomatoes sliced lengthwise 1/4 inch thick
2 (8 oz.) balls fresh whole-milk mozzarella sliced 1/4 inch thick

Steps:

Drain marinated artichoke hearts and set aside, reserving marinade. In small bowl, whisk olive oil, vinegar and reserved marinade. Alternately layer basil leaves, tomatoes, cheese and artichoke hearts on platter. Rewhisk marinade and drizzle to taste over entire platter (use any remaining marinade as salad dressing). Serve immediately. Alternatively, salad can be composed on 6 small individual plates.
3 Key Ingredients: Artichoke, Olive Oil, Wine Vinegar

CAPRESE ANTIPASTO

Caprese Antipasto image

If you have ever eaten a caprese salad and wished that you could linger with it longer, that there were more tomatoes to spear with your fork, or more milky slices of cheese on the plate, then this is the dish for you. Best at the height of tomato season, it embellishes on the classic caprese, taking its five simple elements - mozzarella, tomatoes, basil, salt and olive oil - and adding roasted peppers, caperberries (or capers), olive and prosciutto. The result is a luscious lunch or light dinner that will make your dining companions swoon. You will wonder why you didn't think of it sooner. Serve with a crusty loaf of bread on the side.

Provided by David Tanis

Categories quick, weeknight, appetizer, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 ripe bell peppers, 1 red and 1 yellow if possible
Salt and pepper
Extra-virgin olive oil
1 pound fresh mozzarella, at room temperature
2 pounds ripe tomatoes, in assorted colors if possible
1/2 pound cherry tomatoes, in assorted colors if possible
Handful of caperberries, or 1 tablespoon large capers, rinsed
Handful of good-quality olives
6 thin slices of prosciutto, more if desired
Handful of basil leaves

Steps:

To roast peppers, set them directly in the flames of a stovetop gas burner turned to high, or over hot coals if you happen to be grilling. (You could also roast under the broiler, with peppers as close to heat source as possible.) Turn peppers with tongs until skins are blackened and blistered all over, 5 to 7 minutes. Remove to a plate and let cool. To peel, cut peppers lengthwise. Scrape seeds and veins away with your knife, then turn peppers over and scrape away charred skin. Slice peeled peppers into 1/2-inch ribbons and place in a small bowl. Season with salt and pepper, then add 1 tablespoon olive oil and toss. (Peppers may be roasted up to a day ahead.)
Cut mozzarella into 1/4-inch slices. Cut tomatoes into 1/2-inch slices and halve cherry tomatoes.
Arrange mozzarella slices in the center of a large platter. Surround with tomatoes and sprinkle lightly with salt. Add roasted pepper strips, caperberries and olives. Drape prosciutto around the platter. Garnish with basil leaves. Drizzle generously with olive oil and serve.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 23 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 11 grams, Sodium 775 milligrams, Sugar 7 grams

Tips:

- Choose ripe and firm artichokes with tightly closed leaves. - To prevent the artichokes from browning, rub them with lemon juice or vinegar after cutting. - Use a variety of fresh herbs, such as basil, oregano, and thyme, to add flavor to the platter. - If you don't have time to make your own pesto, you can use store-bought pesto. - Serve the platter with crackers, bread, or crostini for dipping. - Garnish the platter with fresh herbs and lemon wedges.

Conclusion:

The artichoke caprese platter is a delicious and easy-to-make appetizer that is perfect for any occasion. It is a great way to showcase fresh, seasonal ingredients and is sure to impress your guests. With its vibrant colors and delicious flavors, the artichoke caprese platter is a delightful addition to any party or gathering.