Wollaston's Recipes
https://www.wollastonsmarket.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.
Please note that some ingredients and brands may not be available in every store.
Wollaston's Recipes
https://www.wollastonsmarket.com/Recipes/Detail/562/