Italian Cold Cuts With Artichoke, Red Pepper, And Olive Confetti

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

Your favorite Italian cold cuts, sliced and arranged on a platter, can be accompanied by a delicious artichoke relish and some crusty bread for a tempting first course. Or, offer this dish with a pasta salad as a simple, but delectable cold entree.

Ingredients

• 2   pounds thinly sliced assorted Italian cold cuts (Use a combination of your choice including such favorites as prosciutto, various salamis, and mortadella.)
• 2   loaves crusty Italian bread such as ciabatta, sliced
• Artichoke, Red Pepper, and Olive Confetti

Directions

1. Arrange cold cuts on a platter and place bread in a napkin-lined basket.
2. Set out a bowl of Artichoke, Red Pepper, and Olive Confetti.
3. Top each bread slice with some sliced cold cuts, then spoon a generous amount of Artichoke, Red Pepper, and Olive Confetti over the sliced meat.

YIELD: SERVES 6 TO 8