© Confident Cook 2010

www.becomeaconfidentcook.blogspot.com

Ingredients:

8 oz fresh mushrooms, cleaned, stemmed & quartered

6-8 oz cherry or grape tomatoes

1-6 oz can black olives, drain off liquid

1-2 green onions, finely chopped

3 teaspoons sun-dried tomatoes, minced

2 banana peppers, finely chopped

4-6 slices Italian salami, cut into small pieces

1-12 oz jar marinated artichoke hearts, cut into smaller pieces

Retain the liquid to add to the balsamic marinade

Marinade:

All the liquid in the jar of marinated artichoke hearts

1/2 cup balsamic vinegar

2 cloves crushed garlic

1/2 - 1 teaspoon each dried or fresh tarragon, oregano, basil or thyme

2-4 drops Tabasco sauce

8 oz brick cream cheese

1/4 cup parmesan cheese, finely grated

crackers, sliced baguette

Directions:

Clean the mushrooms; cut off the stems and cut into quarters. Rinse tomatoes and drain the olives, pat dry. Chop onions, sun-dried tomatoes, banana peppers and salami. Remove the artichoke hearts from the jar and cut into smaller pieces. (either cut in half or quarters, depending on their size)

Into the artichoke hearts jar, add 1/2 cup balsamic vinegar, the dried herbs, Tabasco sauce and squeeze the garlic through a garlic press. Put the lid on and shake to combine everything.

Put all the chopped vegetables and salami into a zip lock baggie, pour the marinade over top. Seal the baggie, squeezing out the air. Place into a bowl (to catch any leaks) and refrigerate for 4 to 24 hours.