Marinated Mozzarella, Artichoke & Olive Antipasto
Ingredients:For the Herb-Infused Oil:
Extra virgin olive oil – 2/3 cup
Red wine vinegar – 2 tablespoons
Fresh rosemary – 2 sprigs, plus more for garnish
Fresh thyme – 3 sprigs
Fresh parsley – 2 tablespoons, finely chopped
Garlic – 3 cloves, thinly sliced
Dried red chili peppers – 2, crumbled
Sea salt – 1/4 teaspoon
Freshly ground black pepper – 1/2 teaspoon
For the Antipasto:
Ciliegine mozzarella – 8 ounces, drained
Kalamata olives – 1 cup, pitted
Castelvetrano olives – 1 cup, pitted
Marinated artichoke hearts – 1 jar (12 oz), drained
Baby artichoke quarters – 1/2 cup (optional)
Lemon zest – 1 teaspoon (optional)
Instructions:
Heat olive oil in a small saucepan over low heat until just warm, not hot.
Add sliced garlic and crumbled chili peppers to the warm oil, removing from heat immediately.
Allow mixture to steep for 10 minutes, then add fresh herb sprigs and cool completely.
Meanwhile, thoroughly drain mozzarella and pat dry with paper towels to prevent diluting flavors.
Prepare olives by draining and patting dry to remove excess brine.
Drain artichoke hearts and cut any large pieces into quarters for uniform bite-sized pieces.
Arrange mozzarella, olives, and artichokes in a shallow glass or ceramic serving dish.
Remove herb sprigs from the infused oil and reserve for garnish if desired.
Pour the herb and chili-infused oil over the ingredients, gently folding to coat everything evenly.
Cover and marinate at least 2 hours or overnight in refrigerator, bringing to room temperature 30 minutes before serving.