Garlic and Sage Marinated Antipasto
A Mediterranean-style antipasto featuring marinated artichokes, olives, and cherry tomatoes infused with crispy sage and garlic, finished with crumbled fetta cheese. Perfect as an appetizer or light meal.
6 servings
8 min
Ingredients
- •6 pieces artichoke hearts, halved and well drained
- •200 grams mixed green and black olives
- •200 grams cherry tomatoes
- •4 tablespoons fruity olive oil
- •15 leaves sage leaves
- •3 cloves garlic
- •1 to taste cracked black pepper
- •2 tablespoons white wine vinegar
- •150 grams fetta cheese
Cooking Instructions
- 1.
Combine the artichokes, olives, and tomatoes. Place the oil and sage in a small saucepan over medium heat and cook for 1 minute. Add the garlic and pepper and cook for a further 2 minutes or until the sage is crisp. Remove from the heat and stir through the vinegar. Pour over the artichoke mixture and stand for 5 minutes before serving. Serve with the fetta and crispbread biscuits or slices of crusty bread.
8 min
