Garlic and Sage Marinated Antipasto

From the kitchen of Carly

Bright, salty antipasto with artichokes, olives, and cherry tomatoes soaked in warm sage and garlic oil. The vinegar cuts through richness; crumbly feta and crusty bread round it out. Pure summer on a plate, ready in minutes.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 16 artichoke hearts, halved and well drained
  • 1200 grams (7 ounces) mixed green and black olives
  • 1200 grams (7 ounces) cherry tomatoes, halved
  • 14 tablespoons fruity olive oil
  • 115 sage leaves
  • 13 cloves garlic, sliced
  • 1Cracked black pepper
  • 12 tablespoons white wine vinegar
  • 1150 grams (5 ounces) fetta cheese
  • 1sliced

Instructions

  1. Combine the artichokes, olives, and tomatoes. Place the oil and sage in a small saucepan over medium heat and cook for 1 minute. Add the garlic and pepper and cook for a further 2 minutes or until the sage is crisp. Remove from the heat and stir through the vinegar. Pour over the artichoke mixture and stand for 5 minutes before serving. Serve with the fetta and crispbread biscuits or slices of crusty bread.