Description
A vibrant and flavorful antipasto featuring marinated mozzarella balls, tender artichokes, and briny olives, perfect for entertaining or as a light appetizer.
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 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 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, red wine vinegar, minced garlic, dried oregano, red pepper flakes, salt, and black pepper.
- Add the mozzarella balls, artichoke hearts, and mixed olives to the bowl.
- Gently toss to coat all ingredients evenly with the marinade.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
- Just before serving, stir in the fresh parsley and adjust seasoning if needed.
Notes
You can customize the seasonings to taste.