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Course Anytime, Appetizer, Snack
Cuisine Mediterranean

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

Recipe from Living the Gourmet
Nutrition
Calories:172 cal Fat 13 g Carbs 11 g Protein 3 g
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