Antipasto Platter
As a first course or a party hors d'oeuvre, this platter offers plenty to eat and lots of variety.

4 ounces mozzarella cheese
4 ounces thinly sliced prosciutto
1 (6-ounce) can solid-pack tuna
1 (6-ounce) jar marinated artichoke hearts
4 ounces boiled shrimp
2 roasted red bell peppers
8 green olives
8 cherry tomatoes
4 leaves arugula and radicchio
2 ounces pepperoni, sliced
4 bread sticks
Garlic salt and pepper

Serves 4

Cut the mozzarella into medium cubes. Cut each prosciutto slice into halves or thirds; roll up.

Drain tuna and artichoke hearts. Break up tuna with a fork or cut into chunks with a sharp knife. Peel shrimp.

Cut roasted peppers into strips. Rinse olives and tomatoes; pat dry. Line serving platter with arugula. Place radicchio leaves in the center of the platter.

Arrange mozzarella, prosciutto, pepperoni, artichokes, shrimp, tuna, peppers, olives, tomatoes and bread sticks on platter. Season with garlic salt and pepper.