Antipasto For Eight

• 1/4 lb. each Prosciutto, salami, ham, etc.
• celery hearts, cut in halves lengthwise
• 2 (2 oz.) cans Progresso anchovy fillets (optional)
• 1 large can Progresso tuna fish
• 1 (15 oz.) can Progresso artichoke hearts in brine
• 1 (7 1/2 oz.) can Progresso capanata
• 1 jar Progresso olive condite or olive appetizer
• 1/4 jar Progresso Tuscan peppers
• 1 jar Progresso roasted peppers
• 1 can Progresso giant ripe olives
• 1 jar Progresso pepper salad
• sliced tomatoes
• 2 or 3 hard-cooked eggs, cut in quarters
• Progresso pure olive oil
• Progresso pure wine vinegar

1. Use large round platter or Lazy Susan.
2. Arrange tuna fish in center and surround with all other ingredients, forming a pattern. Serve with a cruet of olive oil and vinegar for individual seasoning.

ham, celery hearts, progresso anchovy, fish, progresso artichoke, progresso capanata, olive appetizer, peppers, peppers, olives, progresso pepper salad, tomatoes, eggs, olive oil, wine vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=725370 (may not work)