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