Ingredients
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1 jar Cento Imported Pepperoncini (12 fl oz), drained
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1 jar Cento Chefs Cut Sun Dried Tomatoes (10 oz), drained
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1/2 lb Provolone Cheese, thinly sliced
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1 jar Cento Roasted Peppers (7 oz), drained
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1/4 lb Italian Salami, thinly sliced
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1 can Cento Jumbo Pitted Black Olives (5.75 oz), drained
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1/4 lb Capicola, thinly sliced
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1 jar Cento Spanish Queen Olives (10 oz), drained
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1 Cucumber, sliced
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1 can Cento Tuna Fish in Olive Oil (5 oz), drained
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2 Hardboiled Eggs, sliced
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1 can Cento Rolled Fillets of Anchovies (2 oz), drained
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1/2 cup Cherry Tomatoes
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1 jar Cento Quartered and Marinated Artichoke Hearts (6 oz), drained
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1 jar Cento Marinated Mushrooms (12 fl oz), drained
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Cento Imported Extra Virgin Olive Oil, to taste
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1 can Cento Caponata (7 oz), drained
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Cento Balsamic Vinegar of Modena, to taste
Directions
Wash and drain lettuce before placing on a large serving platter. Assort ingredients on top of lettuce, seasoning each individual serving with a dressing of Cento Extra Virgin Olive Oil and Cento Balsamic Vinegar. As an appetizer, this yields 18-20 servings. If served as a light summer meal, approximately 8-10 servings.
Antipasto alla Cento
Prep: 20 min Servings: 8-10
A traditional Italian antipasto platter featuring olives, cured meats, vegetables and other favorites. Drizzle each serving with Cento Extra Virgin Olive Oil and Cento Balsamic Vinegar to bring together the flavors.
Ingredients
- 1 jar Cento Imported Pepperoncini (12 fl oz), drained
- 1 jar Cento Chefs Cut Sun Dried Tomatoes (10 oz), drained
- 1/2 lb Provolone Cheese, thinly sliced
- 1 jar Cento Roasted Peppers (7 oz), drained
- 1/4 lb Italian Salami, thinly sliced
- 1 can Cento Jumbo Pitted Black Olives (5.75 oz), drained
- 1/4 lb Capicola, thinly sliced
- 1 jar Cento Spanish Queen Olives (10 oz), drained
- 1 Cucumber, sliced
- 1 can Cento Tuna Fish in Olive Oil (5 oz), drained
- 2 Hardboiled Eggs, sliced
- 1 can Cento Rolled Fillets of Anchovies (2 oz), drained
- 1/2 cup Cherry Tomatoes
- 1 jar Cento Quartered and Marinated Artichoke Hearts (6 oz), drained
- 1 jar Cento Marinated Mushrooms (12 fl oz), drained
- Cento Imported Extra Virgin Olive Oil, to taste
- 1 can Cento Caponata (7 oz), drained
- Cento Balsamic Vinegar of Modena, to taste
Directions
- Wash and drain lettuce before placing on a large serving platter. Assort ingredients on top of lettuce, seasoning each individual serving with a dressing of Cento Extra Virgin Olive Oil and Cento Balsamic Vinegar. As an appetizer, this yields 18-20 servings. If served as a light summer meal, approximately 8-10 servings.
