Thursday, November 30, 2006

Baked Olive Antipasto

8 oz. Greek olives, drained
1 (14-oz.) jar artichoke hearts, drained, rinsed & coarsely chopped
2 roasted red bell peppers, cut into thin strips
1/4 cup extra virgin olive oil
6 cloves garlic, sliced lengthwise and cut into thin strips
2 tsps grated orange peel
1 tsp. fresh thyme leaves
4 oz. fresh mozzarella cheese, cubed

Preheat oven to 425° F.
In a shallow baking dish, combine olives, artichokes, roasted bell peppers, olive oil, garlic, orange peel and thyme.
Bake for 15-20 minutes or until heated through and aromatic. Let olives stand for 5 minutes.
Stir in mozzarella cheese cubes and serve immediately. Serves 8Preparation time: 30 minutes

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