150 g of artichoke heart cubes
1 tomato, peeled and seeded, cut into cubes
1 1/2 tablespoons of black olives, pitted and sliced
1 minced garlic clove
1 tablespoon of fresh parsley
3 slices of fresh cheese (100 g total)
1 cup of extra virgin olive oil
1/2 cup of balsamic vinegar
2 tablespoons of sugar
2 tablespoons of orange marmalade
salt and black pepper to taste
To serve
Extra virgin olive oil to taste
150 g of artichoke heart cubes
1 tomato, peeled and seeded, cut into cubes
1 1/2 tablespoons of black olives, pitted and sliced
1 minced garlic clove
1 tablespoon of fresh parsley
3 slices of fresh cheese (100 g total)
1 cup of extra virgin olive oil
1/2 cup of balsamic vinegar
2 tablespoons of sugar
2 tablespoons of orange marmalade
salt and black pepper to taste
To serve
Extra virgin olive oil to taste
Step 1
Place the artichoke, tomato, and olives in separate bowls
Temper with olive oil, salt, and black pepper
Only mix garlic and parsley into the tomato
In a saucepan, combine sugar, balsamic vinegar, and marmalade
Bring to a boil and simmer for 20 minutes
Let cool
Before assembling the dish, shape the cheese with a round cookie cutter
Step 2
To assemble, place a round slice of cheese in the center of the plate
Top with artichoke hearts
Add tomato and olives around the edges
Finish with another layer of cheese and artichokes on top
Drizzle with olive oil and balsamic glaze.
