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"Hors d'oeuvres have always a pathetic interest for me; they remind me of one's childhood that one goes through wondering what the next course is going to be like-and during the rest of the menu one wishes one had eaten more of the hors d'oeuvres."
H. H. Munro (1870-1916), Scottish author

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Any combination or dried Italian meats, cheeses, olives, etc. can make a great antipasto. This is the combination we use most. It's more like an antipasto salad.

Preparation Time: 15 minutes    Serving Size: 4

  • Romaine lettuce
  • Prosciutto
  • Sopressata
  • Mortadella
  • Abruzzio
  • Aged Provolone
  • Green Olives
  • Kalamata Olives
  • Marinated Artichoke Hearts
  • Roasted Red Peppers
  • Sun-dried Tomatoes
  • Balsamic Vinaigrette

There are no hard rules for making antipasto. This can be made either on one large platter or made in individual servings. Wash and dry romaine lettuce. Line the platter with bite-sized pieces of romaine. Next, arrange the meats over the lettuce. Now add olives, artichoke hearts, roasted red peppers and sun-dried tomatoes. Slice the aged provolone in thin strip and arrange on platter. Top with balsamic vinaigrette and enjoy.

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