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Artichoke Caprese Platter
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2 jars (7-1/2 ounces each) marinated artichoke hearts
2 tablespoons red wine vinegar
2 tablespoons olive oil
6 plum tomatoes, sliced
2 balls (8 ounces each) fresh mozzarella cheese, halved and sliced
2 cups loosely packed fresh basil leaves
Drain artichokes, reserving 1/2 cup marinade; cut artichokes in half.
In a small bowl, whisk vinegar, oil and reserved marinade. On a
large serving platter, arrange artichokes, tomatoes, mozzarella
cheese and basil. Drizzle with vinaigrette. Serve immediately.
Editor's Note: Fresh mozzarella can be founds in the deli
section of most grocery stores.
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Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |