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Antipasto

Courtesy of Kraft Foods

1 bottle (8 oz.) Italian dressing - this can be adjusted to your tastes
1 can (14 oz.) artichoke hearts, drained, quartered
1 pkg. (3 oz.) pepperoni slices - can be halved if you prefer
1 cup halved cherry tomatoes
1 cup pitted ripe olives
10 pepperoncini peppers
4 oz. mozzarella cheese, cut into thick sticks - I use more because... it's cheese

Pour dressing over artichokes, pepperoni, tomatoes, olives and peppers in shallow dish; cover and refrigerate for several hours or overnight.

Drain and reserve marinade.

Arrange on plate with cheese, topping with reserved marinade. I recommend adding marinade right before serving to help keep the cheese from going soggy.

Recommended alteration - toss with a bag of mixed greens. We've not yet eaten this, but it can't be bad!

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