Antipasto

By jgundermann

Ingredients

• 5 large tomatoes, sliced thin
• 1 small jar roasted red peppers, drained and liquid reserved
• 1 small jar Spanish onions, drained and liquid reserved
• 1 can black pitted olives, drained and liquid reserved
• ½ pound provolone cheese, cut into bite-size chunks
• 1/8 pound pepperoni, sliced thin
• 1 small jar marinated artichoke hearts, drained and liquid reserved
• 1/8 pound prosciutto
• ¼ pound marinated small mushrooms, drained and liquid reserved

Preparation

Step 1

1. Arrange a layer of tomatoes on a large platter. Place thinly sliced onion rings on top of each tomato. Arrange roasted peppers on top of each tomato.
2. Arrange Spanish onions and black olives, provolone chunks, artichoke hearts, prosciutto, mushrooms and pepperoni slices on top.
3. Blend the reserved liquids from the jars and place in pitcher to serve alongside antipasto.