Ingredients
Artichoke Hearts and Olive Dip:
- 6 oz can of black pitted olives – drained
- 14 oz. can of artichoke hearts – drained
- 8-10 Fresh basil leaves
- 1/4 cup fresh Italian Parsley
- 4 tsp capers
- 3-4 sun dried tomatoes, roughly chopped
- 4 cloves garlic – lightly roasted
- 1/4 tsp. fennel seed
- 1/2 tsp. salt
- 1 tsp. dried oregano
- 1/2 tsp. Red Pepper Flakes
- 1 inch-piece Romano or Parmesan cheese – coarsely chopped
- 1/2 lemon, juiced
- 4-5 Tbsp. Olive oil
- Fresh Cherry Tomato Salsa:
- 1 pine cherry tomatoes
- 4 cloves fresh garlic
- 5 Fresh basil leaves
- 1 tsp. salt
- 1/2 tsp. Red Pepper Flakes
- 1 inch piece of Romano or Parmesan cheese – roughly chopped
- 3-4 Tbsp. Olive oil
Antipasto Platter:
- Sliced cured meats such as pepperoni or salami
- Nuts – such as almonds
- Canned fish in olive oil – such as sardines and/or mackerel
- Dipping olive oil
- Sliced fresh fruit – such as oranges and grapes
- Sliced cheeses – such as Asiago and/or Parmesan
- Seasoned olives
Instructions
ARTICHOKE HEARTS AND OLIVE DIP:
- Combine all of the above ingredients in a food processor and process to desired consistency. Serve and enjoy.
FRESH CHERRY TOMATO SALSA:
- Combine all of the ingredients in a food process and give a few good chops. Place the salsa in a colander and gently drain the excess moisture into a bowl. (This is a delicious fresh tomato juice to enjoy while preparing this salsa!) Place in a small serving bowl and enjoy this salsa.
For the Antipasto Platter & Assembly:
- Lay out all the desired ingredients for the antipasto platter on a board or slate of your choosing. Serve it alongside the dip and salsa and serve immediately.
Notes
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