Sunday, January 2, 2011

Marinated Olives and Roasted Red Peppers

I made the following recipes to serve as part of an antipasti platter. I purchased a package of mixed Italian cold cut from the supermarket deli section and served them with the olives, peppers salad, and heated store bought focaccia bread. 
Put it on a pretty platter any people will think you slaved!

Marinated Olives
3 Tbsp olive oil
1/4 lemon cut into chunks
1 tsp dried lemon zest
1/2 tsp dried red pepper flakes
3 cups olives (green, black or combination depending on your preference)
2 tsp dried basil leaves
Stir the oil, lemon, lemon zest, red pepper flakes and basil in a small skillet over until fragrant. Remove from the heat. Add the olives and toss to coat. refrigerate for at least 1 hour for flavors to blend.
Marinated Roasted Red Peppers with  Basil and Garlic
1 jar roasted red peppers
1 Tbsp dried basil leaves
6 large garlic cloves, peeled and smashed
¾ cup olive oil
Place peppers, basil, garlic and oil in a bowl. Cover and chill overnight. Bring to room temperature before serving. Drain most of the oil from the peppers before arranging on the antipasti platter.

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