| Next >>

Title: Antipasto
Yield: 1 Servings
Categories: Appetizers


1 lb Genoa salami
1 lb Prosciutto
1 lb Pepperoni sausage
1 lb Capicola or hot ham
1/4 lb Mozzarella cheese
1/4 lb Provolone cheese
3/4 c Parmesan cheese
1 c Sliced black olives
As needed olive oil
1/8 c Fresh fine herbs; mined OR
-1/4 cup dried Italian herbs
1/8 c Red wine vinegar

1. Get meats & cheese from the deli, have them sliced thin and then cut
them into bite-sized pieces.

2. toss all together in a bowl and add parmasean, olives, herbs.

3. lightly coat with olive oil and then add vinegar, toss again.

NOTES : Make a day in advance to give everything a chance to marinate.

Recipe by: Jamie Az.

Posted to recipelu-digest Volume 01 Number 507 by CuisineArt
on Jan 12, 1998