Yield: 4 Servings
Measure | Ingredient |
---|---|
4 | Thin slices Italian salami |
4 | Thin slices Prosciutto |
4 | Anchovy filets |
2 | Celery hearts; cut in halves |
Lengthwise | |
1 can | (Small) Italian tuna fish |
1 can | (Small) imported Italian antipasto |
8 larges | Green olives |
2 teaspoons | Capers |
4 | Artichoke hearts in oil |
1 can | (Small) pimentos |
4 slices | Tomato |
4 | Vinegar peppers |
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