La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/562/Antipasto_for_Eight
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.
La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/562/Antipasto_for_Eight