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Recipe Source: cdkitchen.com
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Antipasto II
Category: Appetizers
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Serves/Makes: 6
Ready in: > 5 hrs
- 1/2 pound sliced genoa salami
- 1 slicing tomato
- 1 large white onion
- 2 roasted red bell peppers
- 1 pound sliced provolone cheese
- 2 cans black pitted olives
- 1 can baby corn on the cob
- 1 small jar pepperoncini peppers
- 2 stalks celery
- 1 can rolled anchovies
- extra virgin olive oil
Use a long platter, and arrange in the following order: Salami, provolone, tomato, onion, red peppers, and anchovies. Put the baby corns and olives in the center of tray. Take and cut in half celery sticks. Then slice each again length wise. Arrange celery sticks in between each antipasti. Sprinkle some salt lightly on everything. Then drizzle olive oil on everything. Let the antipasti sit covered in the refrigerator till ready to serve. Sitting helps enhance the flavors.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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