Artichokes, smoked cheese and olives

    Artichokes, smoked cheese and olives


    46 people made this

    About this recipe: 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.

    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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