Talk about the perfect appetizer ...
Not only are these antipasto rounds delicious, cheap, and easy, they look downright fancy!
Ingredients:
Antipasto Rounds
- 1 (14 oz) Can Artichoke Hearts, Chopped
- 1 (12 oz) Jar Roasted Red Bell Peppers, Drained and Sliced
- 1 (4 oz) Can Black Olives, Drained
- 1/4 Cup Olive Oil
- 1/3 Cup Balsamic Vinegar
- 1/4 Tsp Dried Oregano
- 1 Clove Garlic, Finely Chopped
- Salt and Pepper to Taste
- Crumbled Feta Cheese, Optional
- Toasted Baguette, Sliced
Directions:
- Pour the artichoke hearts, bell peppers, and black olives into a medium container with a tight sealing lid.
- 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.
- To serve, allow the mixture to come to room temperature.
- Spoon onto individual toasted baguette pieces, and top with feta if desired. (You can also serve in a bowl with crusty bread alongside!)
