Antipasto

Ingredients:

peeled tomato slices or small whole tomatoes
French dressing
sliced hard-cooked egg
anchovy filets
thinly sliced salami
hot green pickled peppers
ripe olives
salad greens

Directions:

Marinate tomato slice for each serving in French dressing. Arrange salad greens on individual salad plates and place a tomato slice on each. Top with hard-cooked egg slice with rolled anchovy filet on top. Allow 2 or 3 small peppers for each service, 2 or 3 ripe olives, a slice or 2 of salami.

Variations:

Halved hard-cooked eggs, Italian ham, celery curls, marinated artichoke hearts, pickled beets, highly seasoned fish, finocchi (or fennel) and canned antipasto combinations may also be used in the arrangement.


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