Antipasto

• 2 Tbsp. butter
• 2 anchovy fillets or 1 tsp. paste
• 2 c. sliced mushrooms
• 1 clove garlic, mashed
• 2 Tbsp. white wine
• 2 Tbsp. lemon juice
• pepper to taste
• 4 oz. Jarlsberg cheese, sliced in strips
• 4 oz. salami, sliced in strips
• 1 flat can sliced black olives
• 1/4 c. red onion, chopped
• 3 Tbsp. capers
• 3 Tbsp. olive oil
• 2 tsp. red wine vinegar
• 3 Tbsp. minced, fresh parsley

1. Heat butter in skillet; add anchovies, mushrooms and garlic. Saute and add wine and 1 tablespoon of lemon juice.
2. Increase heat and cook 5 minutes.
3. Season with pepper.
4. Cool to almost room temperature and add cheese, salami, onion, capers and parsley. Add remaining lemon juice, olive oil and vinegar; toss well. Refrigerate overnight.
5. Serve at room temperature as appetizer. Makes 2 cups.

butter, anchovy, mushrooms, clove garlic, white wine, lemon juice, pepper, jarlsberg cheese, salami, black olives, red onion, capers, olive oil, red wine vinegar, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=274927 (may not work)