Italian Antipasto Medley June 28, 2011

This recipe is from Pampered Chef’s Easy & Impressive Appetizers Recipe Book.

3/4 cup olive oil

2 – 4in sprigs fresh rosemary (I used about 1/4 cup dried from last year’s garden)

4 garlic cloves, peeled and sliced

1 1/2 lbs fresh small mushrooms (I used portabello), cleaned

1 jar (12oz) roasted red peppers, drained and patted dry

2 jars (6oz) marinated artichoke hearts, drained

8oz “cherry size” fresh mozzarella cheese in water, drained

1/3 cup red wine vinegar

1 Tbsp Italian Seasoning (Pampered Chef’s is the best, but you can use any kind)

1/2 cup finely chopped fresh parsley

1 tsp salt

1 tsp coarsely ground black pepper

Combine oil, rosemary, and garlic in a small saucepan.  Cook over medium heat 3-5 minutes or until hot.  Remove saucepan from heat;  set aside.

Slice mushrooms in half lengthwise and dice red peppers.  Combine mushrooms, red peppers, artichokes, and mozzarella in mixing bowl.

Remove rosemary and garlic from oil mixture.  Add oil mixture, vinegar, seasoning, parsley, salt, and pepper to mixing bowl.  Cover and refrigerate at least 4 hours before serving.  To serve, stir and transfer into serving dish. Taste to make sure it’s good ;).

Yield:  8 cups

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