Marinated Mozzarella Balls, Artichokes, and Olives

Ingredients:

For The Marinade:

Extra virgin olive oil 3/4 cup / 180ml

Garlic minced 3 cloves / 12g

Sun-dried tomatoes finely chopped 1/4 cup / 35g

Fresh rosemary chopped 1 tbsp / 4g

Fresh parsley chopped 2 tbsp / 8g

Dried oregano 1 tsp / 2g

Red pepper flakes 1/2 tsp / 1.5g

Lemon zest 1 tsp / 3g

Lemon juice 1 tbsp / 15ml

Salt 3/4 tsp / 4g

Black pepper 1/2 tsp / 2g

For The Mix:

Fresh mozzarella balls bocconcini or ciliegine 2 cups / 250g

Artichoke hearts quartered drained 1 can / 280g drained

Green olives pitted 3/4 cup / 100g

Kalamata olives pitted 3/4 cup / 100g

Cherry tomatoes roasted or sun blistered 1 cup / 150g

Fresh rosemary sprigs for garnish 2 / 5g

Method:

Prep – Drain mozzarella 2 cups pat dry, drain artichoke 280g quarter if large, drain both olives, in bowl mix olive oil 3/4 cup garlic 3 cloves sun-dried tomatoes 1/4 cup rosemary 1 tbsp parsley 2 tbsp oregano 1 tsp red flakes 1/2 tsp lemon zest 1 tsp lemon juice 1 tbsp salt 3/4 tsp pepper 1/2 tsp whisk well like oily herb marinade in pic.

Marinate – In large white oval dish add mozzarella balls artichoke hearts green olives 3/4 cup kalamata olives 3/4 cup cherry tomatoes 1 cup pour marinade over all toss gently so each ball coated with herbs like pic glossy, add rosemary sprigs 2 on top like pic.

Chill – Cover refrigerate 1 hour minimum or overnight for flavors to absorb like pic dark oily bottom.

Serve – Bring to room temp 15 mins before serving, serve in same white oval dish on light oak wood like pic with oily glistening top and herbs sprinkled.

Ready in 15 mins prep + 60 mins chill, Serves 6 as appetizer, Approx 295 calories per serving