Artichoke, Cheese and Olive Antipasto recipe

8 servings

3 (6.5 ounce) jars marinated artichoke hearts, undrained

1 (12 ounce) jar roasted red bell peppers, drained and sliced

1 (15 ounce) can black olives, drained

1 pound smoked provolone cheese, diced

1/3 cup olive oil

1/2 cup balsamic vinegar

1/2 teaspoon dried oregano

1 clove garlic clove, finely chopped

1 pinch salt and pepper to taste

8 fresh basil leaves, cut into thin strips

Pour the jars of artichoke hearts with their liquid into a 1 1/2 quart or larger container with a tight sealing lid.

Add the bell peppers, black olives, and provolone cheese.

In a medium bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic, salt and pepper.

Pour over the ingredients in the container.

Seal the lid, and refrigerate for at least 3 hours, shaking gently about once per hour.

To serve, allow the mixture to come to room temperature.

Soon onto serving plates, and top with basil shreds as a garnish.