Description
Servings: 8–10 appetizer portions
Preparation: 20 minutes, plus approximately 10–15 minutes for picks
Marinating: 1–4 hours
Cooking: None
Total: Approximately 1½–4½ hours
Ingredients
Scale
- 8 ounces fresh mozzarella ciliegine, small bocconcini, or pearls, drained
- 1 cup halved cherry tomatoes
- ¾ cup drained sliced pepperoncini
- ½ cup drained pitted Kalamata olives
- ½ cup drained pitted green olives
- ½ cup drained chopped roasted peppers
- ¼ cup drained chopped oil-packed sun-dried tomatoes
- ¼ cup drained chopped marinated artichokes
- 2 tablespoons chopped parsley
- 1 tablespoon chopped basil
- 1 teaspoon dried oregano
Marinade Ingredients
- ¼ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon pepperoncini brine
- 1 teaspoon Dijon mustard
- 1 teaspoon honey, optional
- 1 teaspoon Italian seasoning
- ½ teaspoon dried oregano
- 1 small minced garlic clove
- ½ teaspoon black pepper
- Up to ¼ teaspoon kosher salt, to taste
- ¼ teaspoon red pepper flakes, optional
Instructions
- Drain and gently dry the cheese and jarred ingredients. Prepare the tomatoes and herbs. Keep some vegetable pieces larger if making picks.
- Whisk the marinade ingredients together, beginning with little or no added salt.
- Gently toss the antipasto ingredients with the herbs and marinade.
- Cover and refrigerate for 1–4 hours. Stir gently once if convenient.
- Taste and adjust seasoning. Thread mozzarella and a few sturdy vegetable pieces onto appetizer picks, leaving a clear gripping space.
- Arrange on a rimmed platter with a small drizzle of marinade and fresh herbs. Serve any smaller chopped pieces and excess vegetables in a bowl alongside.
- Keep chilled until serving and refrigerate leftovers promptly.