Garlic and Sage Marinated Antipasto |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
6 artichoke hearts, halved and well drained |
200 grams (7 ounces) mixed green and black olives |
200 grams (7 ounces) cherry tomatoes, halved |
4 tablespoons fruity olive oil |
15 sage leaves |
3 cloves garlic, sliced |
cracked black pepper |
2 tablespoons white wine vinegar |
150 grams (5 ounces) fetta cheese, sliced |
Directions:
1. Combine the artichokes, olives, and tomatoes. Place the oil and sage in a small saucepan over medium heat and cook for 1 minute. Add the garlic and pepper and cook for a further 2 minutes or until the sage is crisp. Remove from the heat and stir through the vinegar. Pour over the artichoke mixture and stand for 5 minutes before serving. Serve with the fetta and crispbread biscuits or slices of crusty bread.
2. From Instant Entertaining by Donna Hay.
|
|