Description
A delightful antipasto dish combining creamy mozzarella balls, tender artichoke hearts, and briny olives marinated in a flavorful herb-infused oil. Perfect as an appetizer or part of a mezze platter.
Ingredients
Scale
For the Crust:
- 8 oz fresh mozzarella balls (bocconcini), drained
- 1 can (14 oz) artichoke hearts, drained and halved
- 1 cup mixed olives (such as Kalamata and green), pitted
- 1/2 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 cloves garlic, thinly sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- Zest of 1 lemon
Instructions
1. Prepare the Crust:
- In a medium bowl, combine the olive oil, red wine vinegar, sliced garlic, oregano, basil, red pepper flakes, salt, and black pepper. Whisk until well blended.
- Add the mozzarella balls, artichoke hearts, and olives to the bowl. Gently toss to coat all ingredients with the marinade.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best flavor, stirring occasionally.
- Before serving, let the mixture sit at room temperature for 15 minutes. Stir in the fresh parsley and lemon zest. Transfer to a serving dish and enjoy.
Notes
You can customize the seasonings to taste. For a tangier flavor, add more red wine vinegar or a splash of lemon juice. This dish can be stored in an airtight container in the refrigerator for up to 3 days.