Description
A vibrant and flavorful antipasto featuring marinated mozzarella pearls, tender artichoke hearts, and briny olives, all tossed in a zesty herb-infused oil.
Ingredients
Scale
For the Crust:
- 1 cup mozzarella pearls (ciliegine)
- 1 cup marinated artichoke hearts, drained and quartered
- 1/2 cup mixed olives (such as Kalamata and Castelvetrano)
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 2 tablespoons fresh basil, chopped
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- In a medium bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, red pepper flakes, salt, and black pepper.
- Add mozzarella pearls, artichoke hearts, and olives to the bowl.
- Gently toss to coat all ingredients evenly with the marinade.
- Stir in fresh basil and adjust seasoning if needed.
- Cover and refrigerate for at least 1 hour to allow flavors to meld, stirring occasionally.
- Serve chilled or at room temperature as an appetizer or side dish.
Notes
You can customize the seasonings to taste.