Artichoke Caprese Platter
I dressed up the classic Italian trio of mozzarella, tomatoes and basil with marinated artichokes. It looks so yummy on a pretty platter set out on a buffet. Using fresh mozzarella is the key to its great taste. —Margaret Wilson, San Bernardino, California
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- coarsely ground pepper optional
- 2 jars (7-1/2 ounces each) marinated artichoke hearts
- 6 plum tomatoes sliced
- 1 pound fresh mozzarella cheese sliced
- 2 cups loosely packed fresh basil leaves
- Carbohydrate 3.58222053968473 g
- Cholesterol 24.1915930666667 mg
- Fat 6.72875877557456 g
- Fiber 0.80200003027916 g
- Protein 9.83732574683333 g
- Saturated Fat 3.91955769184998 g
- Serving Size 1 1 servings. (106g)
- Sodium 237.32312146193 mg
- Sugar 2.78022050940557 g
- Trans Fat 0.367249260739865 g
- Calories 113 calories
Drain artichokes, reserving 1/2 cup marinade. In a small bowl, whisk the vinegar, oil and reserved marinade., On a large serving platter, arrange the artichokes, tomatoes, mozzarella cheese and basil. Drizzle with vinaigrette. If desired, sprinkle with coarsely ground pepper.
