Italian antipasto

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

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