Artichoke, Cheese and Olive Antipasto

A great way to start your Italian meal! I usually serve it with crusty bread slices that have been toasted in the oven until crisp for dipping into the marinade. Keeps for a week in the refrigerator and the longer it stands the better it gets!

Step: 1

Pour the jars of artichoke hearts with their liquid into a 1 1/2 quart or larger container with a tight sealing lid. Add the bell peppers, black olives, and provolone cheese.

Step: 2

In a medium bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic, salt and pepper. Pour over the ingredients in the container. Seal the lid, and refrigerate for at least 3 hours, shaking gently about once per hour.

Step: 3

To serve, allow the mixture to come to room temperature. Soon onto serving plates, and top with basil shreds as a garnish.

Per Serving: 428 calories; protein 17.7g; carbohydrates 16.4g; fat 32.8g; cholesterol 50.7mg; sodium 1357.6mg.

Great taste and easy , these appetizers work for any crowd or occasion . When throwing a get-together , large or small , you can’t forget the appetizers . We’ve collect with others of our best snacks recipes that are sure to impress your guests. From lips to spreads and all over in between, you’re must to find the perfect snacks for any occasion .

For your holiday party, make sure to try the Cranberry roll of balls . If you’re crunched for time, the Instant Classic Cheese Tray is your easy to do .