Best 5 Artichoke Cheese And Olive Antipasto Recipes
For those special occasions when you want to impress your guests with a delicious appetizer, look no further than the artichoke cheese and olive antipasto. This delectable dish combines the savory flavors of artichoke hearts, creamy cheese, and tangy olives, creating a delightful medley of textures and flavors that will tantalize your taste buds. Artichokes, known for their unique and slightly nutty taste, provide a substantial base for this antipasto, while the rich and creamy cheese adds a smooth and luxurious texture. The olives, with their briny and slightly bitter notes, add a delightful contrast and depth of flavor that perfectly complements the other ingredients. Served as a dip with crispy crackers or as a filling for savory pastries, this artichoke cheese and olive antipasto is sure to be a hit at any gathering.
Check out the recipes below so you can choose the best recipe for yourself!
ARTICHOKE, CHEESE AND OLIVE ANTIPASTO
A great way to start your Italian meal! I usually serve it with crusty bread slices that have been toasted in the oven until crisp for dipping into the marinade. Keeps for a week in the refrigerator and the longer it stands the better it gets!
Provided by chellebelle
Categories Olive Appetizers
Time 3h30m
Yield 8
Number Of Ingredients 10
Steps:
- Pour the jars of artichoke hearts with their liquid into a 1 1/2 quart or larger container with a tight sealing lid. Add the bell peppers, black olives, and provolone cheese.
- 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. Soon onto serving plates, and top with basil shreds as a garnish.
Nutrition Facts : Calories 427.9 calories, Carbohydrate 16.4 g, Cholesterol 50.7 mg, Fat 32.8 g, Fiber 4.5 g, Protein 17.7 g, SaturatedFat 12.2 g, Sodium 1357.6 mg, Sugar 4.4 g
ARTICHOKE, CHEESE AND OLIVE ANTIPASTO
A great way to start your Italian meal! I usually serve it with crusty bread slices that have been toasted in the oven until crisp for dipping into the marinade. Keeps for a week in the refrigerator and the longer it stands the better it gets!
Provided by chellebelle
Categories Olive Appetizers
Time 3h30m
Yield 8
Number Of Ingredients 10
Steps:
- Pour the jars of artichoke hearts with their liquid into a 1 1/2 quart or larger container with a tight sealing lid. Add the bell peppers, black olives, and provolone cheese.
- 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. Soon onto serving plates, and top with basil shreds as a garnish.
Nutrition Facts : Calories 427.9 calories, Carbohydrate 16.4 g, Cholesterol 50.7 mg, Fat 32.8 g, Fiber 4.5 g, Protein 17.7 g, SaturatedFat 12.2 g, Sodium 1357.6 mg, Sugar 4.4 g
ARTICHOKE, OLIVE, AND ROASTED PEPPER ANTIPASTO
Categories Olive Pepper Vegetable Appetizer Vegetarian Quick & Easy Artichoke Bell Pepper Gourmet
Yield Serves 6
Number Of Ingredients 10
Steps:
- Quick-roast and peel bell peppers . Cut roasted peppers into 3/4-inch-wide strips. Mince garlic. Rinse and drain artichoke hearts. Pat artichokes dry and cut through stem ends into quarters. Chop parsley.
- In a 12-inch heavy skillet cook garlic in oil and butter over moderate heat, stirring, until fragrant. Add artichokes and cook, stirring, until heated through, about 3 minutes. Stir in roasted peppers, parsley, remaining ingredients, and salt and pepper to taste until combined.
- Serve antipasto at room temperature with bread.
ARTICHOKE, OLIVE, AND ROASTED PEPPER ANTIPASTO
To make this dish especially fast and easy to prepare, you can use store-bought roasted peppers. If time is permitted, make this the day before to give the antipasto time to mellow
Provided by Abby Girl
Categories Peppers
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut roasted peppers into 3/4-inch-wide strips. Mince garlic. Rinse and drain artichoke hearts. Pat artichokes dry and cut through stem ends into quarters. Chop parsley.
- In a 12-inch heavy skillet cook garlic in oil and butter over moderate heat, stirring, until fragrant. Add artichokes and cook, stirring, until heated through, about 3 minutes. Stir in roasted peppers, parsley, remaining ingredients, and salt and pepper to taste until combined.
- Serve antipasto at room temperature with bread.
Nutrition Facts : Calories 139.3, Fat 4.8, SaturatedFat 1.6, Cholesterol 5.1, Sodium 396.1, Carbohydrate 23.3, Fiber 8.4, Sugar 3.8, Protein 5.8
ARTICHOKE, CHEESE & OLIVE ANTIPASTO
Categories Condiment/Spread Olive Appetizer Vegetarian Quick & Easy Tailgating
Yield 8 servings
Number Of Ingredients 11
Steps:
- Pour the jars of artichoke hearts with their liquid into a 1 1/2 quart or larger container with a tight sealing lid. Add the bell peppers, black olives, and provolone cheese. 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. Soon onto serving plates, and top with basil shreds as a garnish. Serve with crusty italian bread slices
Tips:
- Choose fresh, high-quality ingredients: The better the quality of your ingredients, the better your antipasto will taste.
- Use a variety of olives: Different types of olives have different flavors and textures, so using a variety will add interest to your antipasto.
- Marinate the olives: Marinating the olives in olive oil, herbs, and spices will help to infuse them with flavor.
- Roast the artichokes: Roasting the artichokes brings out their natural sweetness and flavor.
- Use a good quality cheese: The cheese is an important part of this antipasto, so use a cheese that you enjoy the taste of.
- Assemble the antipasto ahead of time: This dish can be assembled several hours ahead of time, making it a great option for parties or potlucks.
Conclusion:
This artichoke cheese and olive antipasto is a delicious and easy-to-make appetizer that is perfect for any occasion. It is made with fresh, high-quality ingredients and is sure to impress your guests. So next time you are looking for a quick and easy appetizer, give this antipasto a try. You won't be disappointed!
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