Italian Antipasto Platter

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

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.)

Unmold the tuna on the platter in 1 piece.

Place the rolled anchovies on pieces of roasted red peppers. Garnish the platter with the escarole leaves.

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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.