Caprese Antipasto Recipe
Recipe information
Make Caprese Antipasto in just 25m. Whole milk mozzarella, baby organic tomatoes, artichoke hearts, imported olives, extra virgin olive oil, and fresh basil chiffonade
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Ingredients
ANTIPASTI
ANTIPASTI
1. Prep ingredients
Slice the fresh mozzarella into 1/4-inch rounds. Halve the cherry tomatoes. Drain and quarter the artichoke hearts. Pit the olives if needed. Gather basil leaves and stack them for chiffonade.
2. Arrange on platter
On a large serving board or platter, alternately place mozzarella rounds, tomato halves, artichoke quarters, and olives in a visually appealing pattern.
3. Season and finish
Drizzle the mix lightly with extra virgin olive oil. Sprinkle sea salt and black pepper to taste. If desired, drizzle a small amount of balsamic glaze over the arrangement.
4. Garnish and serve
Scatter the basil chiffonade over the top for fragrance and color. Serve immediately with crusty bread or crostini.
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