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Antipasto Misto Recipe

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This recipe for Antipasto Misto, by , is from The SETTEDUCATO Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Paul Cortellini


2 Bags Romaine Lettuce (chopped)
1/2 Lb Salami (sliced thin and chopped)
2 Roasted Red Peppers (cut into strips)
1 Jar Baby Artichokes (sliced) (optional)
1 Can Solid White Tuna (optional)
3 Celery Stalks (sliced)
1/4 Red Onion (diced)
3 or 4 Plum Tomatoes (sliced)
2 or 3 Hard Boiled Eggs (sliced)
Provolone Cheese (grated)
1 Can Sliced Black Olives
1 Jar Capers (drained)

Layer the ingredients in the order listed above on a large platter. Serve with olive oil and balsamic vinegar.

To make roasted red peppers. Line a cookie pan with foil. Halve the peppers and clean out seeds. Place cut side down on foil, squash flat with palm. Broil until skin turns black. Remove from oven, and seal foil around them to create steam/heat inside the pouch. When cool, open foil; peel charred skin from peppers. Slice peppers and toss with olive oil and sliced garlic. Refrigerate or freeze until ready to use.




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