Vegetables marinated in balsamic vinegar poured over a brick of cream cheese and served with crackers! The mushrooms soak up the tangy sweetness of the balsamic vinegar and smooth cream cheese balances the rich flavor of the artichoke hearts. Beautiful contrasts in color, texture and flavor will have your guests clamoring for more. I promise you this appetizer it will be gone before you know it and people will beg for the recipe!
It looks complicated, but there is no cooking involved and all you do is choose your ingredients (it's very flexible, use what you like), marinate them, chill and serve! Super easy and so delicious.
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BALSAMIC VEGGIES and CREAM CHEESE
This recipe serves 10-12 people as an appetizer.
Ingredients:
8 oz fresh mushrooms, cleaned, stemmed & quartered
6-8 oz cherry or grape tomatoes, rinsed and dried1 6 oz can pitted black olives, drain off the liquid
2 green onions, finely chopped
3 teaspoons sun-dried tomatoes in oil, minced
2 mild banana peppers, finely chopped
4-6 slices Italian salami, cut into small pieces
1 12 oz jar marinated artichoke hearts, cut into smaller pieces
NOTE: retain the liquid in the jar to make the marinade
8 oz brick cream cheese
crackers and/or sliced baguette
1/4 cup freshly grated parmesan cheeese
Marinade:
Use all the liquid in the jar of marinated artichoke hearts
1/2 cup balsamic vinegar
2 cloves crushed garlic
1/2 to 1 teaspoon each of dried taragon, oregano, basil and thyme
Directions:
Put all the following ingredients into a large bowl.
Clean the mushrooms; cut off the stems and cut each mushroom into quarters. Rinse off the tomatoes, open the can of olives and drain the liquid off. Pat dry the tomatoes and olives. Chop the onions, sun-dried tomatoes, banana peppers and salami. Remove the artichoke hearts from the jar and cut into smaller pieces (either in half or quarters depending on size).
Marinade:
Into the jar from the artichoke hearts add: 1/2 cup balsamic vinegar, the dried herbs, Tabasco sauce and squeeze the garlic through a garlic press. Put the lid on and shake to combine everything.
Combine:
Into a large zip lock baggie, put all the vegetables and pour the marinade over top. Seal the baggie, squeezing out the air.
Place into a bowl to catch any leaks and refrigerate for 4 to 24 hours. Every time you remember, turn the bag over to help distribute the marinade evenly.
To serve:
Bring the cream cheese to room temperature. On a large platter (with enough a of a rim to retain the liquid) place the brick of cream cheese in the center. Spoon or pour the marinated vegetables and liquid all over. Sprinkle the freshly grated parmesan cheese over top. Serve with sturdy crackers or sliced baguettes.
Easy, right? You have to try this and see how much your family and friends will love it. All you do is chop it, mix it, marinate it, chill it, serve it and EAT IT! What could be simpler?
Try this and let me know how it turned out. Do you prefer spicier ingredients? Would you use jalapeno instead of a mild pepper? Or crushed red chili flakes? Would you prefer a meatless version and leave out the salami? Do you have a particular cracker or bread you prefer to use for appetizers? Leave a comment below and share your ideas. Thanks for stopping by!
It's very tasty!
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