Recipe: Giada's Antipasti in a Jar (make ahead)

ANTIPASTI IN A JAR

"Although the ingredients are familiar, these jars make the standard antipasto fare - cheese, veggies, olives-a little more stylish and formal. I prepare them ahead of time and put one at each place setting when guests arrive, or you can set them out with toothpicks for people to share. I also like to bring a jar or two to a friend's dinner party as a hostess gift. The part I love most about these is that Jade enjoys both making them and eating them for lunch! And the longer this sits, the better it gets, so keep a couple assembled in the fridge."



1 cup ciliegine (baby mozzarella balls)
1 tablespoon extra-virgin olive oil
1/8 teaspoon plus 1/4 teaspoon kosher salt, divided use
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 cup grape tomatoes, halved
2 tablespoons chopped fresh basil
1/2 cup pitted green olives

In a small bowl, toss together the mozzarella, olive oil, 1/8 teaspoon salt, the oregano, and red pepper flakes.

In a separate bowl, toss the tomatoes with the remaining 1/4 teaspoon salt and the basil. Allow both mixtures to sit for 5 minutes so the flavors can marry.

Divide the marinated mozzarella balls evenly between two (10 ounce) glass jars. Spoon the tomatoes over the cheese and top with the olives.

Cover the jars with their lids and refrigerate until ready to serve, up to 3 days.

Makes 2 (10 ounce) jars; serves 2 to 4
Used by permission to Recipelink.com from Clarkson Potter
Source: Giada's Italy: My Recipes for La Dolce Vita by Giada De Laurentiis

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