Artichokes, smoked cheese and olives

    3 hours 30 min

    This antipasto dish is wonderful served with crostini, crackers or crusty bread. Marinated artichokes are tossed with roasted red peppers, olives, smoked cheese and seasoning.

    46 people made this

    Serves: 8 

    • 2 (280g) jars marinated artichoke hearts, undrained
    • 175g roasted red peppers, sliced
    • 1 (400g) tin pitted black olives, drained
    • 450g bavarian smoked cheese, diced
    • 75ml olive oil
    • 125ml balsamic vinegar
    • 1/2 teaspoon dried oregano
    • 1 clove garlic, finely chopped
    • 1 pinch salt and pepper to taste
    • 8 fresh basil leaves, finely sliced

    Prep:30min  ›  Extra time:3hr chilling  ›  Ready in:3hr30min 

    1. Pour the jars of artichoke hearts with their liquid into a 1.5 litre or larger container with a tight sealing lid. Add the peppers, black olives and smoked cheese.
    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.
    3. To serve, allow the mixture to come to room temperature. Spoon onto serving plates and top with basil.

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    Reviews & ratings
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    Reviews in English (38)


    This is a fantastic antipasto recipe! Easy to make and loaded with flavor. I serve this as an appetizer with pieces of sliced baguette on the side. Really delicious!  -  03 Jun 2005  (Review from Allrecipes US | Canada)


    As per other reviewers, I used kalamata olives instead of black olives. Also, I used extra sharp provolone cheese in big chunks, and white balsamic vinegar too. These were my only substitutions. Everybody loved this salad!  -  05 Jul 2008  (Review from Allrecipes US | Canada)


    This was really good and an excellent offering to take camping as it holds well in the cooler and does get better upon sitting, even after four days. I put everything in a zip-lock bag and didn't even bother with turning/manipulating it. I just left it alone and everything seemed to marinate evenly. I did use white balsamic vinegar found at Trader Joe's so everything maintained their own lovely color. I added a chopped fuji apple for added crunch/texture as well as little cubes of calabrese (hot/spicy salami) and dried cranberries as suggested by another user to help balance the tang. To bump it up a notch, it tastes even better if you toast the baguette slices in a skillet with a little olive oil just prior to serving. This is a very adaptable and forgiving recipe that the whole family enjoyed, even the kids. Thank you for sharing it with us.  -  24 Aug 2007  (Review from Allrecipes US | Canada)