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Antipasto Spread with Toast Rounds Recipe

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This recipe for Antipasto Spread with Toast Rounds, by , is from Donnalee's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kimberly Holton
Added: Sunday, December 16, 2007


2 French baguettes
1/3 c. olive oil
1 14 0z. can artichoke hearts, drained and finely chopped
1 4 oz. can chopped ripe olives, drained
1 4 oz. can sliced mushrooms, drained and finely chopped
1 2oz. jar diced pimento, drained
1/4 c. chopped green pepper
1/4 c. chopped celery
3/4 c. olive oil
1/4 c. white wine vinegar
1 T. dried Italian seasoning
2 T. water
1/4 t. pepper
1/8 t. salt
1 clove garlic, crushed

Cut baguettes into 3/8 inch thick slices; lightly brush 1 side of baguette slices with 1/3 c. olive oil; place slices, oil side up, on baking sheets. Bake at 400 for 8 to 10 minutes or until crisp ane golden. Set aside.

Combine artichoke hearts and next 5 ingredients, tossing gently to combine. Combine 3/4 c. olive oil and remaining ingredients in a large jar. Cover tightly and shake vigorously. Add oil mixture to vegetable mixture, tossing gently to coat. Cover and chill. Drain well before serving; serve with toast rounds.




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