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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Antipasto Recipe

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This recipe for Antipasto is from Favorite Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup extra-virgin olive oil
2 tbsp balsamic vinegar
1 clove garlic, minced
1/2 tsp sugar
1/2 tsp salt
1/4 tsp pepper
1 pint cherry tomatoes
1 can, (14-oz) quartered artichoke hearts, drained
8 ounces of small balls/cubes of fresh mozzarella cheese
1 cup drained whole, pitted kalamata olives
1/4 cup julienned or chopped fresh basil
lettuce leaves

Directions:
Directions:
1. Whisk together oil, vinegar, garlic, sugar, salt & pepper in medium bowl

2. Cut tomatoes in half

3. Add tomato halves, artichokes, mozzarella, olives, basil to bowl and toss to coat

4. Let stand 30-minutes, or cover and chill for up to 4 hours (let stand 15-30 minutes before serving)

5. Line platter with lettuce leaves, arrange marinated mixture over top and serve at room temperature

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
* Serve with toothpicks or spoon over Bibb lettuce as a first course salad.

 

 

 

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