- Stand Mixer: A versatile kitchen appliance ideal for mixing ingredients like garlic paste, herb marinades, etc., with various sizes to suit different needs.
- Food Processor: Great for quickly chopping or grinding garlic and sage leaves to create a fine marinade.
- Ziploc Bag (Airtight): Essential for marinating the antipasto ingredients without making a mess, keeping flavors sealed in.
- Silicone Baking Mat: Useful for assembling or serving the final dish on clean, non-stick surfaces.
- Stainless Steel Mixing Bowls: Perfect for marinating ingredients as they are easy to clean and can handle a variety of tasks in the kitchen.
- Chef's Knife: A must-have for precision cutting or mincing garlic and sage, ensuring even flavor distribution in your dish.
- Digital Kitchen Scale: Accurate measurements are crucial for consistency in recipes; this tool helps ensure the right proportions of ingredients.
- Spice Grinder (for whole spices): Optional but useful if you're preparing your own blend of garlic and sage to infuse more flavor into the marinade.
- Wooden Spoon or Stirring Rod: Useful for mixing ingredients thoroughly, especially when working with thicker marinades.
- Measuring Cup (for liquids): To accurately measure olive oil and any liquid components of your marinade.
- Non-stick Cooking Mat or Board: Helps in transferring the assembled antipasto dish to a serving plate without sticking, ensuring presentation integrity.
6 artichoke hearts, halved and well drained
200 grams (7 ounces) mixed green and black olives
200 grams (7 ounces) cherry tomatoes, halved
4 tablespoons fruity olive oil
15 sage leaves
3 cloves garlic, sliced
Cracked black pepper
2 tablespoons white wine vinegar
150 grams (5 ounces) fetta cheese, sliced
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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