Roasted Peppers with Artichoke Hearts & Provolone can be ready in less than 15 minutes. You’ll be on your way to good times in no time!
A million years ago I took an Italian cooking class. Thankfully I had a good mind to save the recipes in a binder. A large, 3-ring, lemon yellow binder, where all of the loose leaf recipes I’ve amassed over the years go to hang out. It’s a party in there. Everything from soups to breads, homemade pastas to desserts. With every turn of the page I am greeted by firework-looking splatters, splashy-marginalia, and newly minted alphabet letters from (then) 5 year old Lauren.
Whenever I’m stuck for inspiration – this ol’ binder comes in handy. As welcome as sunshine, she’s never let me down.
Today’s offering: Roasted Peppers with Artichoke Hearts & Provolone.
The thing I love about this recipe, and many others from that class, is that the chef/instructor, in the sharing of her tried-and-true recipes, would leave it up to us to decide our preferred amounts for certain ingredients, like spices, for example. She cajoled our confidence and helped us to develop our own taste for a dish, ultimately making it our own. Little did I know I was taking an improv class. She was one cool lady!
So here we are. As I write this post, the sun is shining and things are warming up outside. This unseasonably mild day leaves me with contented thoughts of both past and future gatherings on our back-patio, where luscious nosh and chilled Chianti rule the day.
Let’s get this app underway, shall we?!
INGREDIENTS:
- roasted red peppers
- artichoke hearts
- olive oil
- dried oregano
- fresh garlic
- fresh parsley
- salt
- black pepper
- sliced provolone
- grated Parmesan
- French baguette
SIMPLE INSTRUCTIONS:
- In a large mixing bowl, combine first 8 ingredients. Place in the refrigerator to chill.
- When ready to eat, arrange provolone on the outer edge of a serving platter and fill center of the platter with the roasted pepper mix.
- Finish with more salt and pepper, chopped parsley, and a generous sprinkling of Parmesan.
- Serve on toasted pieces of sliced baguette aka crostini.
We certainly don’t need to wait for parties on the patio to serve up this delectable dish…I promise it’s perfect for any old time!
Buon Appetito!
MORE TASTY NOSH:
Blistered Shishito Peppers with Lemon Aioli
Salumi with Marinated Fresh Mozzarella
Mozzarella-Filled Cherry Tomatoes with Balsamic Glaze
Roasted Peppers with Artichoke Hearts & Provolone
Description
Roasted Peppers with Artichoke Hearts & Provolone can be ready in less than 15 minutes. You’ll be on your way to good times in no time!
Ingredients
12 oz. jar roasted red peppers, rinsed and chopped into bite-sized pieces (I use Cento)
12 oz. jar artichoke hearts, drained (I use Cento)
3 Tbsp. olive oil
1/2 – 1 tsp. dried oregano
1 clove fresh garlic, minced
1/2 cup chopped fresh parsley, with more for garnishing
salt, to taste
black pepper, to taste
8 slices, sliced provolone, torn into strips
Grated Parmesan
French baguette
Instructions
In a large mixing bowl, combine first 8 ingredients. Place in the refrigerator to chill.
When ready to eat, arrange provolone on the outer edge of a serving platter and fill center of the platter with the roasted pepper mix.
Finish with more salt and pepper, chopped parsley, and a generous sprinkling of Parmesan.
Toast up some sliced baguette and load it with the pepper salad.
I love recipes like this! Simple, packed with flavour and always a crowd-pleaser (though, I could happily devour the whole thing myself, lol).
I hear you! I could nibble away at this all afternoon ’til it’s gone! Thanks, friend!
I would happily dig into this with some fresh baguette. Yum! Perfect spring dish my friend!
It’s the perfect nosh!! Thanks, friend!
Beautiful. What a fun spread for friends to dive into as well. Some balsamic on the side for those who don’t like it (husband.) Great colors. Here’s to spring!
Cheers to spring! Thanks, Mimi!!