Ingredients:
4 ounces
mozzarella cheese
4 ounces thin
slices prosciutto raw ham
1 cans
solid-pack tuna
1 bottle
artichoke hearts
4 ounces
shrimps, boiled
2 red bell
peppers, deseeded and roasted
8 green
olives
8 grape
tomatoes
4 leaves sour
lettuce and radicchio
2 ounces
pepperoni slices
4 breadsticks
⅛ teaspoon
black pepper.
⅛ teaspoon
garlic powder
Ingredients:
Cut mozzarella cheese into medium cubes.
Cut each slice of ham prosciutto in
two or three parts. Roll up each one.
Drain the tuna and artichoke hearts.
Break the tuna with a fork into small
pieces or cut with a sharp knife.
Peel the shrimp.
Cut into strips the roasted red bell peppers.
Rinse the tomatoes and olives, drying with
a paper towel.
Cover the serving tray with sour lettuce leaves.
Place radicchio leaves in the center of tray.
Arrange on tray the mozzarella cheese,
the prosciutto ham, sliced pepperoni, artichokes hearts, shrimp, tuna,
red bell peppers, green olives, grape tomatoes and breadsticks.
Sprinkle over with the garlic and pepper.
Cover tray with plastic.
Refrigerate 2 to 4 hours before serve.
Serve 4.
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