Charlie's Antipasto

 

Not too long ago, our class reunion committee was at my house for a meeting and dinner. We've been meeting since the summer of 2009 -- a full year before our 40th reunion in 2010 -- and those meetings have continued, even more than a year after the reunion. Apparently we all enjoy the company and enjoy meeting regularly to share time together, even without a reunion on the horizon. 

Sometime last year, we thought it would be five years before we needed to plan another reunion,  until we decided to throw ourselves a big birthday party for the whole class -- an informal sort of reunion for the Big 60! And the planning continues. And dinner is still at my house every few weeks, just to keep us on track. 

I still prepare dinner every time we get together, but I'm not the only one. Someone is always eager to bring a dish to share with the group, either homemade or a treat picked up from a bakery or market.

One time we had a potluck and everybody brought something. I think that was the time when Charlie brought us this wonderful antipasto to spread on crostini. He said he'd had it when a friend prepared it for a party or something and thought we might like it too. He was right. 

This type of easy appetizer is perfect for summer, but is also good this time of year because the light, bright flavors remind us of casual evenings outside and summer gardens full of vegetables and herbs. That is a very nice thought right about now.

Charlie's Antipasto

18 oz. marinated artichoke hearts, with liquid

12 oz. roasted red bell peppers, drained and sliced 
15 oz. kalamata, black or other olives, drained and halved
1 pound smoked provolone cheese, cut into small cubes
1/3 cup good olive oil 
1/2 cup balsamic vinegar 
1/2 teaspoon dried oregano 
1 clove garlic, finely chopped 
1 pinch salt and pepper to taste 
8 fresh basil leaves, cut into sliced into thin strips

Drain liquid from artichoke hearts into a large container with a tight sealing lid. Chop the artichoke hearts into smaller pieces and add to the liquid. Add the bell peppers, olives, and provolone cheese. In another bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic, salt and pepper. Pour the dressing mixture over the ingredients in the container. Seal the lid, and refrigerate for several hours, shaking it periodically. Before serving, allow the mixture to come to room temperature, sprinkle the cut basil on top and serve with a knife to spread on crostini or toasted baguette slices.
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