Latest Menu Blend Artichoke, Cheese and Olive Antipasto :: So Tasty

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Artichoke, Cheese and Olive Antipasto

"A extraordinary way to begin your Italian meal! I typically serve it with crusty bread slices that have been toasted in the oven till crisp for dipping into the marinade. Keeps for a week within the fridge and the longer it stands the better it receives!"

Ingredients :

3 (6.Five ounce) jars marinated artichoke hearts, undrained
1 (12 ounce) jar roasted purple bell peppers, drained and sliced
1 (15 ounce) can black olives, tired
1 pound smoked provolone cheese, diced
1/3 cup olive oil
half of cup balsamic vinegar
1/2 teaspoon dried oregano
1 clove garlic, finely chopped
1 pinch salt and pepper to flavor
eight clean basil leaves, reduce into thin strips

Instructions :

Prep : 30M	Cook : 8M	Ready in : 3H30M

Pour the jars of artichoke hearts with their liquid into a 1 1/2 quart or larger container with a good sealing lid. Add the bell peppers, black olives, and provolone cheese.
In a medium bowl, whisk collectively the olive oil, balsamic vinegar, oregano, garlic, salt and pepper. Pour over the components inside the field. Seal the lid, and refrigerate for at least 3 hours, shaking gently about as soon as in line with hour.
To serve, allow the combination to return to room temperature. Soon onto serving plates, and top with basil shreds as a garnish.

Notes :

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