Artichoke Caprese Platter Recipe 5
This elegant Artichoke Caprese Platter is a fresh and vibrant appetizer. It combines marinated artichoke hearts, ripe plum tomatoes, creamy fresh mozzarella, and aromatic basil, all lightly dressed with a simple red wine vinegar and olive oil vinaigrette. Perfect for entertaining or a light meal, it highlights classic Mediterranean flavors with minimal effort.
Equipment
- 1 Large Serving Platter
- 1 Sharp Chef's Knife
- 1 Cutting Board
- 1 Small Mixing Bowl
- 1 Whisk or fork
Ingredients
Main
- 2 jars 7-1/ounces each marinated artichoke hearts
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 6 plum tomatoes sliced
- 1 pound fresh mozzarella cheese sliced
- 2 cups loosely packed fresh basil leaves
Instructions
- Thoroughly drain the marinated artichoke hearts and set them aside to ensure no excess liquid remains.
- If not already sliced, carefully slice the plum tomatoes and fresh mozzarella cheese into uniform pieces, approximately 1/4 inch thick, for consistent presentation and eating.
- In a small mixing bowl, whisk together the red wine vinegar and olive oil until they are well combined and emulsified.
- Season the dressing with a pinch of salt and freshly ground black pepper to taste, adjusting as desired for a balanced flavor.
- On a large serving platter, artfully arrange the sliced plum tomatoes, sliced fresh mozzarella, and the drained artichoke hearts.
- Tuck fresh basil leaves among the arranged ingredients. For a more aromatic release, consider tearing larger basil leaves by hand rather than cutting them.
- Evenly drizzle the prepared red wine vinegar and olive oil dressing over the entire platter, ensuring all components are lightly coated.
- Serve the Artichoke Caprese Platter immediately at room temperature for optimal flavor and enjoyment.
Notes
1. Ingredient Quality: For the best results, prioritize ripe, firm plum tomatoes and high-quality fresh mozzarella. The simplicity of this dish means the flavor largely depends on the freshness and quality of its components.2. Dressing Balance: Adjust the red wine vinegar and olive oil ratio to your palate's preference. Using a good quality extra virgin olive oil will elevate the overall taste. A pinch of flaky sea salt and freshly cracked black pepper in the dressing can also enhance the flavors significantly.3. Draining Artichokes: Ensure the marinated artichoke hearts are thoroughly drained before adding them to the platter. Excess liquid can dilute the dressing and make the presentation watery.4. Presentation: Arrange the tomatoes, mozzarella, and artichokes artfully, alternating colors and textures for visual appeal. Tearing rather than cutting basil leaves helps prevent bruising and preserves their delicate aromatic oils.5. Serving Temperature: This platter is best served at room temperature, allowing the flavors of all the ingredients to meld and fully develop.