Description
A vibrant and zesty antipasto featuring creamy mozzarella, tender artichokes, and briny olives marinated in a garlic-herb infused olive oil.
Ingredients
Scale
For the Crust:
- 1 cup small mozzarella balls (bocconcini)
- 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 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- In a medium bowl, whisk together the olive oil, minced garlic, lemon juice, oregano, red pepper flakes, salt, and pepper.
- Add the mozzarella balls, artichoke hearts, and olives to the bowl.
- Gently toss to coat all ingredients evenly with the marinade.
- Cover the bowl and refrigerate for at least 1 hour, or up to overnight, to allow flavors to meld.
- Just before serving, stir in the chopped parsley and adjust seasoning if needed.
Notes
You can customize the seasonings to taste.