Garlic And Sage Marinated Antipasto
Serves: 5
Destiney Bartoletti
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
54
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
200 g
Cherry Tomatoes (halved)3 cloves
Garlic (sliced)2 tbsps
White Wine Vinegar140 g
Cheese (fetta, sliced)Directions:
1
Combine the artichokes, olives, and tomatoes
2
Place the oil and sage in a small saucepan over medium heat and cook for 1 minute
3
Add the garlic and pepper and cook for a further 2 minutes or until the sage is crisp
4
Remove from the heat and stir through the vinegar
5
Pour over the artichoke mixture and stand for 5 minutes before serving
6
Serve with the fetta and crispbread biscuits or slices of crusty bread
7
Combine the artichokes, olives, and tomatoes
8
Place the oil and sage in a small saucepan over medium heat and cook for 1 minute
9
Add the garlic and pepper and cook for a further 2 minutes or until the sage is crisp
10
Remove from the heat and stir through the vinegar
11
Pour over the artichoke mixture and stand for 5 minutes before serving
12
Serve with the fetta and crispbread biscuits or slices of crusty bread