Ingredients
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8 oz mini mozzarella balls (ciliegine)
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1 (12 oz) jar roasted peppers
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1 (14 oz) can quartered artichokes
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3 tbsp capers in brine
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2 cloves garlic
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1/2 cup olive oil
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1 tsp Italian seasoning
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1 baguette, sliced
Steps
1
Drain the mozzarella, peppers, and artichokes. Pat dry with paper towels. Drain the capers and slice the garlic. Add capers and garlic to a large bowl, along with olive oil, Italian seasoning, and black pepper. Stir to combine.
2
Cut the mozzarella balls into halves. Cut the roasted peppers into thick slices and add to bowl, along with artichokes and mozzarella. Stir to combine. Serve with the baguette.
