Name: Antipasto in a jar
Prep time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 400g cherry bocconcini; 200g kalamata olives; 120g cornichons (see note); 3 red capsicum, char-grilled, peeled, cut into 1cm slices; 170g dry-packed sun-dried tomatoes; 20g marinated artichoke hearts, quartered; 6 bay leaves; 2 red birdseye chillies, halved; 6 sprigs rosemary; 8 black peppercorns; 750ml olive oil; 180ml red wine vinegar; Crusty bread or toasted, garlic-rubbed woodfired bread, to serve

Antipasto in a jar

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Prep Time:
20 minutes

Cook Time:

Total Time:
20 minutes

Indulge in marinated veggies and bocconcini for a classy appetizer.

Ingredients:

400g cherry bocconcini
200g kalamata olives
120g cornichons (see note)
3 red capsicum, char-grilled, peeled, cut into 1cm slices
170g dry-packed sun-dried tomatoes
20g marinated artichoke hearts, quartered
6 bay leaves
2 red birdseye chillies, halved
6 sprigs rosemary
8 black peppercorns
750ml olive oil
180ml red wine vinegar
Crusty bread or toasted, garlic-rubbed woodfired bread, to serve

Instructions:

Layer all ingredients, excluding oil and vinegar, in a 3-liter sterilized glass jar (or divide evenly between 2 smaller jars).
Combine oil and vinegar in a large jug, whisk until well combined. Slowly pour the oil mixture into the jar, simultaneously using a skewer to poke and ensure oil reaches between ingredients, covering them completely without air pockets.
Chill antipasto for 24 hours for robust flavors, then bring to room temp. Serve with bread.

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