Ingredients
- 1 can Cento Quartered Artichoke Hearts (14 oz), drained
- 1/2 cup Cento Chefs Cut Sun Dried Tomatoes
- 1/2 cup Cento Imported Greek Seasoned Pitted Olives
- 1 cup Mozzarella Pearls, drained
- 1/4 cup Cento Imported Extra Virgin Olive Oil
- 2 tbsp Cento Red Wine Vinegar
- 1/2 tsp Cento Crushed Red Pepper
- 1/2 tsp Cento Italian Seasoning
- 1/4 tsp Cento Oregano
- 1/4 tsp Fresh Thyme Leaves
- 1/4 tsp Fresh Rosemary
- 1 tbsp Fresh Basil Leaves
- 1 Bread Loaf, for serving
Directions
In a jar or container, combine mozzarella balls, artichoke hearts, sun dried tomatoes, and olives. Add olive oil, red wine vinegar, crushed red pepper flakes, Italian seasoning, thyme, rosemary, oregano, basil, and salt. Stir well to coat all the ingredients evenly. Cover and refrigerate for 1âu20acu201c2 hours to allow the flavors to meld. Stir gently before serving. Serve chilled or at room temperature with slices of crusty bread. Serves 6.
