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mmchummel
June 14th, 2005, 02:34 PM
ARTICHOKE CAPRESE PLATTER

2 (6.5 oz.) jars Cara Mia Marinated
Artichoke Hearts
3 Tbs. STAR Extra Virgin Olive Oil
3 Tbs. STAR Red Wine Vinegar
1 large bunch basil leaves


6 roma tomatoes sliced lengthwise
1/4” thick
2 (8 oz.) balls fresh whole-milk
mozzarella sliced 1/4” thick


Drain marinated artichoke hearts and set aside, reserving marinade. In small bowl, whisk olive oil, vinegar and reserved marinade. Alternately layer basil leaves, tomatoes, cheese and artichoke hearts on platter. Rewhisk marinade and drizzle to taste over entire platter (use any remaining marinade as salad dressing). Serve immediately. Alternatively, salad can be composed on 6 small individual plates.
Serves 6 to 8