Harps Recipes
http://www.harpsfood.com/Recipes/Detail/562/
Antipasto for Eight
Serve at your next cocktail party
Yield: 8 servings
Ingredients
| 1/4 | lb. | each prosciutto, salami, and ham | |
|
|
|||
| 2 | cans | (2 oz.) Anchovy Fillets | |
|
|
|||
| 1 | can | (large size) Tuna Fish | |
|
|
|||
| 1 | can | (15 oz.) Artichoke Hearts in Brine, drained | |
|
|
|||
| 1 | can | (7-1/2 oz.) Carponata | |
|
|
|||
| 1 | jar | Olive Condite or Olive Appetizer | |
|
|
|||
| 1/4 | jar | Tuscan Peppers | |
|
|
|||
| 1 | jar | Roasted Peppers | |
|
|
|||
| 1 | jar | Giant Ripe Olives | |
|
|
|||
| 1 | jar | Pepper | |
|
|
|||
| Salad | |||
|
|
|||
| Sliced tomatoes | |||
|
|
|||
| Celery hearts, cut in halves lengthwise | |||
|
|
|||
| 2 or 3 | Hard-cooked eggs, cut into quarters | ||
|
|
|||
| Olive Oil | |||
|
|
|||
| Wine Vinegar | |||
|
|
|||
Directions:
Use a large round platter or lazy susan. Arrange tuna fish in center and surround with all other ingredients, forming a pretty pattern. Serve with cruets of olive oil and vinegar for individual seasoning.
Harps Recipes
http://www.harpsfood.com/Recipes/Detail/562/
Be the first to comment on this recipe!
Add a Comment Login