| | Antipasto Platter 6 ounces drained cooked chick-peas, (garbanzo beans)
1 cup drained canned hearts of palm, halved lengthwise
1 cup drained roasted red peppers
6 large pitted black olives, halved
2 teaspoons olive oil
1 tablespoon red wine vinegar
Pinch salt
Freshly ground black pepper to taste
3 ounces breadsticks
3 ounces thinly sliced prosciutto or cooked ham, halved lengthwise |
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On a large decorative platter, arrange the chickpeas, hearts of palm, roasted peppers and olives; drizzle evenly with oil and vinegar, then sprinkle with salt and pepper. Wrap each breadstick with an equal amount of prosciutto; place on platter. Makes 4 servings Back to appetizers |
