Antipasto Spread Recipe

Ingredients

  • 2-4 oz. cans mushroom stems and pieces
  • 1-14 oz. can artichoke hearts
  • 1-10 oz. jar pimiento-stuffed green olives
  • 1-6 oz. can black olives
  • 1/4 cup chopped green pepper
  • 1/2 cup chopped celery
  • 3/4 cup vinegar
  • 3/4 cup olive oil
  • 1/4 cup dried minced onion
  • 2 1/2 tsp. italian seasoning
  • 1 tsp. onion salt
  • 1/2-1 tsp. salt
  • 1 tsp. seasoned salt
  • 1 tsp. garlic salt
  • 1 tsp. sugar
  • 1 tsp. pepper
  • Crushed red pepper (Add to taste if you like a spicy kick, otherwise leave it out)
  • parmesan cheese, grated
  • Crostini

Description

I've Been Making This Since I Found It In 1981...Open A Couple Cans And It's Practically Done...The Hardest Thing About This Is Waiting The 24 Hours For It To Marinade....Serve On Crostini...From Southern Living

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