Description
A vibrant and flavorful antipasto featuring creamy mozzarella balls, tender artichoke hearts, and briny olives, all marinated in a zesty herb-infused oil.
Ingredients
Scale
For the Crust:
- 1 (8 oz) container small mozzarella balls (ciliegine), drained
- 1 (12 oz) jar marinated artichoke hearts, drained and quartered
- 1 cup mixed olives (such as Kalamata and Castelvetrano)
- 1/2 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh basil leaves, torn
- Salt and freshly ground black pepper to taste
Instructions
1. Prepare the Crust:
- In a large bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, and red pepper flakes.
- Add the drained mozzarella balls, quartered artichoke hearts, and mixed olives to the bowl.
- Gently toss all ingredients until evenly coated in the marinade.
- Fold in the torn fresh basil leaves and season with salt and pepper to taste.
- Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Remove from refrigerator 15 minutes before serving. Stir gently and serve with crusty bread or as part of an antipasto platter.
Notes
You can customize the seasonings to taste.