ANTIPASTO ITALIANO
Based on an Irene Chalmers recipe
Arrange the selected ingredients in trays, over lettuce leaves.

Small FISH OFFERINGS:
A tray with SHRIMPS, peeled and sauteed in garlic butter; canned SARDINES in oil, drained; and a ½ lb. FILET OF TUNA, seasoned with butter, lemon and garlic and cooked in the GF grill for a few minutes.

MEATS:
Slices of PROSCIUTTO and MORTADELLA rolled with a toothpick

Cold bean salad
Chick peas with canned tuna fish, drained
Green and black olives, pitted and the green olives stuffed with nuts or pimento.
Hard boiled eggs in wedges
Pickled red peppers in slices
Sliced Portobello mushrooms, sauteed in garlic butter
Sliced tomatoes
Slices of Mozzarela rolled with a toothpick

Prepare the antipasto in three big trays, previously covered with lettuce leaves. Sprinkle the Ingredients with the preferred bottled vinaigrette. Spectacular and easy to assemble.