Garlic and Sage Marinated Antipasto

Ingredients for Garlic and Sage Marinated Antipasto

• 6 artichoke hearts, halved and well drained

• 200 grams (200g) mixed green and black olives

• 200 grams (200g) cherry tomatoes, halved

• 4 tablespoons fruity olive oil

• 15 sage leaves

• 3 cloves garlic, sliced

• Cracked black pepper

• 2 tablespoons white wine vinegar

• 150 grams (140g) fetta cheese, sliced

How to make Garlic and Sage Marinated Antipasto

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.