Mediterranean Spreads
These two Mediterranean Spreads from Catherine Cappiello Pappas, recipe developer and founder of Living the Gourmet, are easy and light spreads for any occasion. They also come together lightning fast, perfect to throw together before a party.
Ingredients
Artichoke Hearts and Olive Dip:
- 6 oz can of black pitted olives – drained
- 14 oz. can of artichoke hearts – drained
- 8-10 Fresh basil leaves
- 1/4 cup fresh Italian Parsley
- 4 tsp capers
- 3-4 sun dried tomatoes, roughly chopped
- 4 cloves garlic – lightly roasted
- 1/4 tsp. fennel seed
- 1/2 tsp. salt
- 1 tsp. dried oregano
- 1/2 tsp. Red Pepper Flakes
- 1 inch-piece Romano or Parmesan cheese – coarsely chopped
- 1/2 lemon, juiced
- 4-5 Tbsp. Olive oil
- Fresh Cherry Tomato Salsa:
- 1 pine cherry tomatoes
- 4 cloves fresh garlic
- 5 Fresh basil leaves
- 1 tsp. salt
- 1/2 tsp. Red Pepper Flakes
- 1 inch piece of Romano or Parmesan cheese – roughly chopped
- 3-4 Tbsp. Olive oil
Antipasto Platter:
- Sliced cured meats such as pepperoni or salami
- Nuts – such as almonds
- Canned fish in olive oil – such as sardines and/or mackerel
- Dipping olive oil
- Sliced fresh fruit – such as oranges and grapes
- Sliced cheeses – such as Asiago and/or Parmesan
- Seasoned olives
Instructions
ARTICHOKE HEARTS AND OLIVE DIP:
- Combine all of the above ingredients in a food processor and process to desired consistency. Serve and enjoy.
FRESH CHERRY TOMATO SALSA:
- Combine all of the ingredients in a food process and give a few good chops. Place the salsa in a colander and gently drain the excess moisture into a bowl. (This is a delicious fresh tomato juice to enjoy while preparing this salsa!) Place in a small serving bowl and enjoy this salsa.
For the Antipasto Platter & Assembly:
- Lay out all the desired ingredients for the antipasto platter on a board or slate of your choosing. Serve it alongside the dip and salsa and serve immediately.