Yield: 4 Servings
|4||Thin slices Italian salami|
|4||Thin slices Prosciutto|
|2||Celery hearts; cut in halves|
|1 can||(Small) Italian tuna fish|
|1 can||(Small) imported Italian antipasto|
|8 larges||Green olives|
|4||Artichoke hearts in oil|
|1 can||(Small) pimentos|
|8||Black ripe olives|
Use a large oval platter. Place tuna fish and antipasto in center of dish and arrange all the other ingredients around, making as pretty a pattern as you can. Serve with crusty Italian bread and butter.
Recipe by: diane@...
Posted to recipelu-digest Volume 01 Number 279 by "Diane Geary" <diane@...> on Nov 20, 1997