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  Artichoke, Cheese and Olive Antipasto

  
  
  • Posted by elimam
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  Print Recipe

  
  Artichoke, Cheese and Olive Antipasto
  

  

  Course

  appetizer

  Cuisine

  Italian

  Prep Time

  30 minutes

  Cook Time

  180 minutes

  Servings

  servings

  
  Ingredients

  • 3 jars marinated artichoke hearts undrained
  • 1 jars roasted red bell peppers drained and sliced
  • 1 can black olives drained
  • 1 pound smoked provolone cheese diced
  • 1/3 cup Extra Virgin Olive Oil
  • 1/2 cup Balsamic Vinegar
  • 1/2 teaspoon dried oregano
  • 1 clove garlic finely chopped
  • 1 pinch salt and pepper to taste
  • 8 fresh basil leaves cut into thin strips

  Course appetizer Cuisine Italian Prep Time 30 minutes Cook Time 180 minutes Servings servings Ingredients 3 jars marinated artichoke hearts undrained 1 jars roasted red bell peppers drained and sliced 1 can black olives drained 1 pound smoked provolone cheese diced 1/3 cup Extra Virgin Olive Oil 1/2 cup Balsamic Vinegar 1/2 teaspoon dried oregano 1 clove garlic finely chopped 1 pinch salt and pepper to taste 8 fresh basil leaves cut into thin strips

  
  Instructions

  1. 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.

  2. 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.
     

  3. To serve, allow the mixture to come to room temperature. Soon onto serving plates, and top with basil shreds as a garnish.

  
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