Mediterranean Plate

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I know this isn’t the best photography in the world, but its the only decent shot I was able to get of this appetizer plate that I threw together in about five minutes using things we already had in our fridge. And I think that’s the appeal of the whole thing. If you are having company over and you have a well-stocked refrigerator, this appetizer is quick and easy! I am also including a recipe for marinated artichoke hearts, which are tangy and delicious.

Here’s what I have on my plate:

  • Salami
  • Hummus
  • Crostini
  • Olives
  • Marinated artichokes (recipe follows)
  • Stuffed grape leaves [not pictured]
  • Prosciutto drizzled with balsamic glaze [not pictured]
  • Pan-fried haloumi (this is a really cool Greek cheese that you can brown on a nonstick pan without the cheese melting!) [not pictured]

There is no method to the arrangement – I just threw a bunch of things together on a plate. Next time, I think I will put the hummus in a separate bowl to make dipping easier. Don’t forget to include a small bowl for olive pits!


Potential additions to your appetizer plate:

  • Caprese salad (slice rounds of tomato and mozzarella, then drizzle with extra virgin olive oil and sprinkle basil chiffonade on top)
  • Cucumber, tomato, red onion, and feta salad
  • Any combination of cheeses
  • Bruschetta on garlic-rubbed toast
  • Olive tapenade
  • Sliced cucumbers topped with lemon vinaigrette
  • Carrot sticks with a yogurt-dill sauce
  • Roasted red peppers
  • Warm pita slices

Recipe for Marinated Artichoke Hearts

Ingredients:

  • A 12 oz. bag of frozen artichoke hearts, thawed and quartered
  • 1 cup canola oil
  • 1 tablespoon garlic, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1.5 tablespoons white balsamic vinegar

Preparation:

  1. Set oil, garlic, salt, and oregano in a small saucepan over low heat. You are not deep frying the ingredients – you are just warming them. Let the flavors come together for about 7-10 minutes. Remove from heat and whisk in white balsamic vinegar.
  2. Set a nonstick frying pan over medium heat and add the artichoke quarters. Cook them until slightly browned, about 4-6 minutes per side.
  3. When artichokes are browned, add them to the warm oil and allow to reach room temperature. Cover with lid or plastic wrap and let marinate in refrigerator overnight.
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