Marinated artichoke hearts are a fun addition to a classic caprese salad. Their tender texture and tangy, earthy character complement the ripe tomatoes, creamy mozzarella and fresh basil.

BelGioioso Artichoke Caprese Platter

Watch How to Make BelGioioso Artichoke Caprese Platter
BelGioioso Artichoke Caprese Platter
Prep Time
15 min
Yield
12 servings
Ingredients
- 2 jars (7-1/2 ounces each) marinated artichoke hearts
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 2 cups loosely packed fresh basil leaves
- 6 plum tomatoes, sliced
- 1 log (16 ounces) BelGioioso® Sliced Fresh Mozzarella Cheese
- Coarsely ground pepper, optional
Directions
- Drain the artichokes, reserving 1/2 cup marinade. In a small bowl, whisk vinegar, oil and the reserved marinade.
- On a large serving platter, arrange the basil, tomatoes, cheese and artichokes. Drizzle with vinaigrette. If desired, sprinkle with coarsely ground pepper.
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