This is an unusually easy-to-make, attractive, and delicious make-ahead appetizer. It keeps at least a week in the refrigerator and actually improves on standing. All the ingredients are readily available and very popular.
To match photo, marinate each ingredient separately and arrange in mounds on serving dish when ready to serve.
For cheese, use cheddar, monterey jack, muenster, swiss, jarlsberg, or a combination of all.
Easy and tasty.
8 to 10 servings.
Hot and Cold Appetizers, Section 1, Card 28 (with apologies for my blurry photo.)
Artichoke, Cheese, and Olive Appetizer
- 1 14- ounce can artichoke hearts drained
- 1 14- ounce can large ripe olives pitted, drained
- 1/2 cup green onions sliced
- 1 6 1/2- ounce jar italian-style roasted sweet red peppers drained
- 1 pound cheese of your choice
- 1 clove garlic minced or pressed
- 3/4 teaspoon oregano or basil
- 1/3 cup olive oil
- 1/2 cup red wine vinegar
- salt to taste
- 1/2 teaspoon black pepper
Cut artichokes into quarters. Put into 1 1/2 quart bowl or containers with tight-fitting cover. Add olives and onions.
Cut peppers into 1-inch squares and cheese into 1/2-inch cubes. Add to bowl.
Combine garlic, oregano, olive oil, vinegar, salt, and black pepper in small jar. Shake until blended. Pour over ingredients in bowl.
Cover bowl and shake gently, 1 minute. Refrigerate at least 3 hours shaking once each hour.
Drain and reserve marinade and ingredients. Leave at room temperature for 1 hour.
Transfer marinated ingredients to serving dish. Place some marinade in a small bowl to serve along with appetizer, if desired. Refrigerate leftover marinade and add any remaining vegetables and cheese to it for later use.
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