8 oz. Greek olives, drained
1 (14-oz.) jar artichoke hearts, drained, rinsed & coarsely chopped
2 roasted red bell peppers, cut into thin strips
1/4 cup extra virgin olive oil
6 cloves garlic, sliced lengthwise and cut into thin strips
2 tsps grated orange peel
1 tsp. fresh thyme leaves
4 oz. fresh mozzarella cheese, cubed

Baked Olive Antipasto

1. Preheat oven to 425� F.
2. In a shallow baking dish, combine olives, artichokes, roasted bell peppers, olive oil, garlic, orange peel and thyme.
3. Bake for 15-20 minutes or until heated through and aromatic. Let olives stand for 5 minutes.
4. Stir in mozzarella cheese cubes and serve immediately.
   Serves 8
   Preparation time: 30 minutes