Ingredients
-
1 jar Cento Red Yellow Roasted Peppers (12 oz), drained
-
1/2 cup Cento Extra Large Pitted Black Olives, halved
-
1 jar Cento Nonpareil Capers (3 fl oz), drained
-
1 tsp Cento Nonpareil Capers, brine reserved
-
3 tbsp Cento Imported Extra Virgin Olive Oil
-
1 tbsp Cento White Balsamic Vinegar
-
1 Shallot, thinly sliced
-
1 clove Garlic, finely grated
-
2 tbsp Fresh Parsley, chopped
-
1 tbsp Fresh Basil Leaves, chopped
-
Cento Fine Sicilian Sea Salt, to taste
-
Cento Ground Black Pepper, to taste
-
1/2 tsp Cento Oregano
-
1/4 tsp Cento Crushed Red Pepper
Directions
In a bowl, whisk together olive oil, balsamic vinegar, caper brine, shallot, oregano, salt, pepper, red pepper flakes, and garlic. Add peppers, olives, and capers, tossing well so everything is evenly coated in the dressing. Fold in parsley and basil. Serve immediately or let the mixture marinate for at least 30 minutes, or longer for a deeper flavor. Serves 4-6.
Italian Roasted Pepper Antipasto
Prep: 15 min Servings: 4-6
This bright, briny antipasto is all about balance. Sweet roasted peppers soak up a tangy, garlicky dressing while olives and capers bring salty depth. Thinly sliced shallots mellow as they sit, adding a subtle bite that softens into the mix. Finished with fresh herbs, it is vibrant, glossy, and perfect served at room temperature with crusty bread or alongside grilled meats.
Ingredients
- 1 jar Cento Red Yellow Roasted Peppers (12 oz), drained
- 1/2 cup Cento Extra Large Pitted Black Olives, halved
- 1 jar Cento Nonpareil Capers (3 fl oz), drained
- 1 tsp Cento Nonpareil Capers, brine reserved
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 1 tbsp Cento White Balsamic Vinegar
- 1 Shallot, thinly sliced
- 1 clove Garlic, finely grated
- 2 tbsp Fresh Parsley, chopped
- 1 tbsp Fresh Basil Leaves, chopped
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1/2 tsp Cento Oregano
- 1/4 tsp Cento Crushed Red Pepper
Directions
- In a bowl, whisk together olive oil, balsamic vinegar, caper brine, shallot, oregano, salt, pepper, red pepper flakes, and garlic. Add peppers, olives, and capers, tossing well so everything is evenly coated in the dressing. Fold in parsley and basil. Serve immediately or let the mixture marinate for at least 30 minutes, or longer for a deeper flavor. Serves 4-6.
