Italian Antipasto Platter
By: Batya
Published: Tuesday, May 24, 2011 - 8:37pm

Ingredients




7 oz. can white tuna, in olive oil
6 oz. can large black olives
3 ”s stalks celery, cut into 2 lengths
2 ounces stuffed with mashed Gorgonzola
2 cans (3 ¾- oz.) Brisling sardines
3 oz. jar pepperoncini
6 oz. can large green olives
1/4 pound Italian salami, thinly sliced and/or capacola, prosciutto
1 medium sweet red onion, thinly sliced
8 thin slices mortadella
2 cans (2- oz.) rolled anchovies
2 tablespoons capers
Jar of roasted red peppers
Quartered, marinated artichoke hearts (1 can or jar)
Fresh escarole leaves

Preparation

1 Use a platter 12-14 inches in diameter to arrange the antipasto attractively.  (Or, omit the escarole and arrange on a “Lazy Susan” tray with compartments.) 2 Unmold the tuna on the platter in 1 piece. 3 Place the rolled anchovies on pieces of roasted red peppers.  Garnish the platter with the escarole leaves.

About


For Brunch, serve with Dry Vermouth or Asti Spumante, Frittata, Anise Fruit Compote or Fresh Figs & Grapes with Bel Paese cheese, Italian Bread and Espresso.