Ingredients
8 ounces Greek olives such as cracked green, amfissa black, country olive mix or kalamata, drained
1 (14-ounce) jar artichoke hearts, drained, rinsed and coarsely chopped*
2 roasted red bell peppers, cut into thin strips
1/4 cup Carapelli extra virgin olive oil
6 cloves garlic, sliced lengthwise and cut into thin strips
2 teaspoons grated orange peel
1 teaspoon fresh thyme leaves
4 ounces fresh mozzarella cheese, cubed

Cooking Directions
Preheat oven to 425°F. In shallow baking dish, combine olives, artichokes, roasted bell peppers, olive oil, garlic, orange peel and thyme. Bake 15-20 minutes or until heated through and aromatic. Let olives stand 5 minutes. Stir in mozzarella cheese cubes and serve immediately. Serves 8.

Preparation Time: 5 minutes

Total Time: 30 minutes

Wine Suggestions: Pinot Grigio or Soave