ARTICHOKE, CHEESE AND OLIVE ANTIPASTO
A great way to start your Italian meal! I usually serve it with crusty bread slices that have been toasted in the oven until crisp for dipping into the marinade. Keeps for a week in the refrigerator and the longer it stands the better it gets!
Provided by chellebelle
Categories Appetizers and Snacks Vegetable Olives
Time 3h30m
Yield 8
Number Of Ingredients 10
Steps:
- Pour the jars of artichoke hearts with their liquid into a 1 1/2 quart or larger container with a tight sealing lid. Add the bell peppers, black olives, and provolone cheese.
- In a medium bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic, salt and pepper. Pour over the ingredients in the container. Seal the lid, and refrigerate for at least 3 hours, shaking gently about once per hour.
- To serve, allow the mixture to come to room temperature. Soon onto serving plates, and top with basil shreds as a garnish.
Nutrition Facts : Calories 427.9 calories, Carbohydrate 16.4 g, Cholesterol 50.7 mg, Fat 32.8 g, Fiber 4.5 g, Protein 17.7 g, SaturatedFat 12.2 g, Sodium 1357.6 mg, Sugar 4.4 g
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Opal Francis
[email protected]I love this antipasto! It's so flavorful and easy to make. I always get rave reviews when I serve it.
mdshoaib ahmed
[email protected]This is a great recipe for a quick and easy appetizer. It's always a hit at parties.
Manager Franco
[email protected]I made this for a party and it was a huge hit. Everyone loved it.
FAISAL IQBAL JUWEL
[email protected]This was a great way to use up some leftover artichoke hearts and cheese. It was delicious!
Leo Yang
[email protected]I love the combination of flavors in this antipasto. It's the perfect appetizer for any occasion.
Hulisia Leonard
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Miss Michell
[email protected]I made this for my book club and everyone raved about it. It was the perfect appetizer.
Kolin Christy
[email protected]This is my go-to recipe for antipasto. It's always a crowd-pleaser and it's so easy to make.
Limon lslom
[email protected]I've never made antipasto before, but this recipe made it easy. It turned out great and my family loved it.
Haris Haris
[email protected]This was a great recipe! I made it for a potluck and it was a huge hit. Everyone loved it.
Talya Bridget
[email protected]I love this antipasto! It's so easy to make and it's always a hit at parties. I usually double the recipe because it goes so fast.
Deborah Williams
[email protected]This recipe was delicious! The artichoke hearts were tender and flavorful, the cheese was melted and gooey, and the olives added a nice briny flavor. I will definitely be making this again.
Phumlani Zulu
[email protected]I've made this antipasto several times now, and it's always a crowd-pleaser. It's so easy to make, and it's always a hit. I highly recommend it!
Shahed Ahmed
[email protected]This antipasto recipe was a hit at my last party! The combination of artichoke hearts, cheese, and olives was perfect, and the bread was the perfect vessel for scooping it all up. I will definitely be making this again.