Recipe(tried): Antipasto

Hi Michelle. This antipasto recipe is a hit with everyone. If you make it the night before, you can serve it straight out of the fridge without any further preparation. It's good as a topping for crostini or bruschetta. Also, any leftovers from this dish are terrific mixed with hot pasta(if you have any leftovers!). You can delete the mozzerella if you'd prefer and/or add quartered mushrooms

Antipasto
Serves 8-10
8 ounces oil packed calamita olives
1, 13 ounce jar sweet, roasted red peppers, rinsed and sliced into 1/4" wide strips
1, 8 ounce jar oil packed sun-dried tomatoes, coarsley chopped
3 cups mozzarella, diced into cubes
4 cloves garlic, coarsely minced
1 fennel bulb, very thinly sliced
1/4 cup extra virgin olive oil
salt and freshly ground black pepper to taste

1 large mixing bowl

In a non-reacitive bowl, mix all ingredients together.
Cover, refrigerate and marinate overnight or for at least 4 hours.
Serve on small plates with crostini or bruschetta on the side.