Antipasto

Name: Antipasto
Ingredients: oil-cured olives or Greek olive, reserve juice; 2 (10 ounce) jars artichoke hearts, reserve juice; cherries or grape tomatoes; 8 ounces salami, cut into 1 inch cubes; 4 ounces provolone cheese, cut into 2 inch sticks; jarred giardiniera, reserve juice; pepperoncini pepper; 4 ounces prosciutto or 4 ounces cooked ham; 3 tablespoons lemon juice; 2 tablespoons chopped fresh parsley; salt and pepper; 14 teaspoon oregano; 12 cup olive oil; 2 peeled chopped garlic cloves; 8 ounces fresh mushrooms; 4 ounces mozzarella cheese, marinated-cut into 1/2 inch cubes; 4 teaspoons red wine vinegar; 12 teaspoon dried basil leaves; 12 teaspoon dried oregano leaves; salt and pepper; 14 cup olive oil

21 ingredients

1 steps

Ingredients

oil-cured olives or Greek olive, reserve juice
2 (10 ounce) jars artichoke hearts, reserve juice
cherries or grape tomatoes
8 ounces salami, cut into 1 inch cubes
4 ounces provolone cheese, cut into 2 inch sticks
jarred giardiniera, reserve juice
pepperoncini pepper
4 ounces prosciutto or 4 ounces cooked ham
3 tablespoons lemon juice
2 tablespoons chopped fresh parsley
salt and pepper
14 teaspoon oregano
12 cup olive oil
2 peeled chopped garlic cloves
8 ounces fresh mushrooms
4 ounces mozzarella cheese, marinated-cut into 1/2 inch cubes
4 teaspoons red wine vinegar
12 teaspoon dried basil leaves
12 teaspoon dried oregano leaves
salt and pepper
14 cup olive oil

Directions

1

["Take some good cantalope, peel and cut into serving sized pieces; wrap some prosciutto around it.", "Secure with a toothpick and you are done.", "This is very\"hot\"" right now and it's so easy.""