ARTICHOKE ANTIPASTO HORS D’OEUVRE
Eggplant appetizer (caponata) mixed with marinated artichoke hearts and sweet red roasted peppers. Served with slices of fresh French baguette!
Makes 1-1/2 cups
4-3/4 oz. can caponata (eggplant appetizer)
6 oz. jar marinated artichoke hearts including oil from the jar; remove stiff, fibrous parts, then cut into ½ inch squares
½, 7 oz. jar sweet red roasted peppers, cut into ¼-1/2 inch squares
salt and black pepper
1 fresh loaf narrow French baguette, sliced into thin rounds
Combine caponata, marinated artichokes and roasted peppers in mixing bowl.
Stir well to evenly disperse, Salt and pepper to taste.
Refrigerate or serve at room temperature with thin slices French baguette. Let guests spoon their own antipasto onto the bread, otherwise, if you spoon it onto the bread in advance, the bread with become soggy.
Notes: Be sure to remove stiff pieces of artichoke hearts, usually found on the tips of the larger petals, otherwise your guests will be picking them out of their mouths.
This hors d’oeuvre is quick and easy to make, with relatively gentle flavors. Everybody likes it.
CHEF DAVIES-TIGHT™ 