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man this sounds yummy!
Baked Olive Antipasti
Ingredients:
8 ounces mixed, pitted, Italian olives
1 (14-ounce) jar or can of artichoke hearts, rinsed and chopped coarsely
1 (10-ounce) jar of roasted peppers, drained and cut into thin strips
1/4 cup olive oil
6 cloves fresh garlic, sliced thinly
Zest of one fresh orange
1 teaspoon fresh thyme leaves
8 ounces smoked mozzarella, cubed
Directions:
Preheat the oven to 425 degrees.
in a shallow baking dish, combine olives, artichokes, peppers, olive oil, garlic, zest and thyme leaves.
Bake 15 to 20 minutes until heated through. Remove the dish from oven and scatter mozzarella cubes over the top. Return to the oven and heat about 2 minutes, just until cheese begins to soften, but not melt.
Makes 8 servings.
Per serving: calories, 187; fats, 13 grams (63% of calories); cholesterol, 16 milligrams; carbohydrate, 9 grams; fiber, 2 grams; protein, 9 grams; sodium, 510 milligrams
FROM SHERI CASTLE
Baked Olive Antipasti
Ingredients:
8 ounces mixed, pitted, Italian olives
1 (14-ounce) jar or can of artichoke hearts, rinsed and chopped coarsely
1 (10-ounce) jar of roasted peppers, drained and cut into thin strips
1/4 cup olive oil
6 cloves fresh garlic, sliced thinly
Zest of one fresh orange
1 teaspoon fresh thyme leaves
8 ounces smoked mozzarella, cubed
Directions:
Preheat the oven to 425 degrees.
in a shallow baking dish, combine olives, artichokes, peppers, olive oil, garlic, zest and thyme leaves.
Bake 15 to 20 minutes until heated through. Remove the dish from oven and scatter mozzarella cubes over the top. Return to the oven and heat about 2 minutes, just until cheese begins to soften, but not melt.
Makes 8 servings.
Per serving: calories, 187; fats, 13 grams (63% of calories); cholesterol, 16 milligrams; carbohydrate, 9 grams; fiber, 2 grams; protein, 9 grams; sodium, 510 milligrams
FROM SHERI CASTLE
