ANTIPASTO



425 g tin artichoke hearts

1/2 cup black olives

slices smoked beef or pork

250 g tasty cheese

cherry tomatoes

6—8 slices salami

fresh herbs to garnish


Rinse artichoke hearts. Drain. Arrange artichokes, olives, beef, cheese, tomatoes and salami decoratively on a serving platter. Garnish with sprigs of fresh herbs.


Serves 4—6.

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