Difficulty: 1 star
1 jar of Roasted Red Peppers
8 stalks of celery chopped
1 Can of large pitted black olives*
1 Jar large green pimento olives
Thin sliced: hard salami, sweet capacola, provolone cheese**
1 Can of flat anchovies in oil.
1 Jar of marinated artichoke hearts
* You can use olives purchased from an olive bar. Have a good balance of green and black.
** You can estimate 2 slices of each per person. You can also add additional meats.
Place the anchovies in a small bowl and cover with red wine or balsamic vinegar. Let sit for about 5
minutes. The vinegar removes some of the saltiness from the anchovies.
Drain and chop the red peppers and celery. Mix together so that there is an even a
mount of color to the
eye. Spread in the center of the dish. Sprinkle the pepper and celery mixture with the vinegar and oil. Mix with your hands so the vinegar and oil blend with the celery and peppers.
Circle the pepper and celery mixture alternating black and green olives.
Circle the slices of cheese around the olives.
Role the deli meats and place around the olives.
Add the articokes.
Place the anchovies on top of the pepper and celery mixture.
Let sit a minimum of 20 minutes. The longer it sits, the better the flavor.
For my seafood friends, you can substitute the cold cuts and add steamed mussels and clam.