SWEET-AND-TANGY RELISH

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Sweet-and-Tangy Relish image

It's like mixing the whole antipasti bar into one addictive spread and we think this bright, modern relish is the perfect holiday party appetizer. Make it a day or two ahead of the party, then team it up with buttery crackers, fine cheeses, and charcuterie.

Provided by Lauryn Tyrell

Categories     Appetizers

Time 10m

Number Of Ingredients 11

1/4 cup finely chopped marinated artichoke hearts
1/4 cup finely chopped peppadew peppers
1 tablespoon capers, rinsed and drained
2 tablespoons chopped pimento-stuffed olives
2 tablespoons Genoa salami
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
Kosher salt and freshly ground pepper
Butter crackers, for serving

Steps:

  • In a medium bowl, combine artichoke hearts, Peppadew peppers, capers, olives, and salami. Stir in lemon juice, oil, and herbs.
  • Season with kosher salt and freshly ground pepper to taste. Serve at room temperature with butter crackers, or refrigerate, covered, up to 2 days.

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