Recipe - Italian Antipasto

4 Thin slices Italian salami
4 Thin slices Prosciutto
4 Anchovy filets
2 Celery hearts; cut in halves
Lengthwise
1 cn (Small) Italian tuna fish
1 cn (Small) imported Italian
antipasto
8 lg Green olives
2 teaspoon Capers
4 Artichoke hearts in oil
1 cn (Small) pimentos
4 sl 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@keyway.net

Posted to recipeludigest Volume 01 Number 279 by "Diane Geary"
diane@keyway.net on Nov 20, 1997