18 oz. marinated
artichoke hearts, with liquid
12 oz. roasted red bell
peppers, drained and sliced
15 oz. kalamata, black or
other olives, drained and halved
1 pound smoked provolone
cheese, cut into small cubes
1/3 cup good olive
oil
1/2 cup balsamic
vinegar
1/2 teaspoon dried
oregano
1 clove garlic, finely
chopped
1 pinch salt and pepper
to taste
8 fresh basil leaves, cut
into sliced into thin strips
Drain liquid from artichoke hearts into a large container with a tight
sealing lid. Chop the artichoke hearts into smaller pieces and add to the
liquid. Add the bell peppers, olives, and provolone cheese. In another bowl,
whisk together the olive oil, balsamic vinegar, oregano, garlic, salt and
pepper. Pour the dressing mixture over the ingredients in the container. Seal
the lid, and refrigerate for several hours, shaking it periodically. Before
serving, allow the mixture to come to room temperature, sprinkle the cut basil
on top and serve with a knife to spread on crostini or toasted baguette slices.
