Tomato appetizer

Yield: 6 Servings

Measure Ingredient
3 Large; ripe tomatoes
1 can (2-oz) flat anchovy filets
1 tablespoon Fresh lemon juice
¼ teaspoon Dried oregano
1 tablespoon Capers
Fresh ground black pepper
Lettuce leaves
Greek-style ripe olives
Thin; buttered bread

Wash and core tomatoes. Slice and arrange on lettuce leaves. Drain oil from anchovies, combining it with lemon juice, oregano, capers and pepper. Perch anchovies on sliced tomatoes and pour oil dressing over all. Garnish with ripe olives, preferable Greek-style and serve as first course on thin, buttered bread rounds.

FOOD SECTION, ARKANSAS GAZETTE, 12/29/1966

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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