8 Roma tomatoes, cored and sliced lengthwise
2 tablespoons balsamic vinaigrette
Salt and pepper
2 (14-ounce) cans artichoke bottoms, rinsed and drained
2 tablespoons lemon juice
12 balls fresh mozzarella in water, cherry tomato size
1/4 cup jarred basil pesto
Oil packed sun-dried tomatoes may be used in lieu of oven-drying your own. Larger types of fresh mozzarella, cut into bite-size pieces, can be used in place of Ciliegini, or cherry tomato size mozzarella balls.