Antipasto Rounds

May 26, 2009 by

Talk about the perfect appetizer ...

Not only are these antipasto rounds delicious, cheap, and easy, they look downright fancy!


Antipasto Rounds

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


  1. Pour the artichoke hearts, bell peppers, and black olives into a medium container with a tight sealing lid.
  2. In a medium bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic, salt and pepper.
  3. Pour over the ingredients in the container. Seal the lid, and refrigerate for at least 3 hours, shaking gently about once per hour.
  4. To serve, allow the mixture to come to room temperature.
  5. Spoon onto individual toasted baguette pieces, and top with feta if desired. (You can also serve in a bowl with crusty bread alongside!)