Antipasto
Jump to recipe
Ingredients
- 8 slices of bruschetta
- ¼ cup tapenade from jar
- 1 red bell pepper, sliced into 8 ½ inch strips
- 3 wedges tomato
- 6 eggplant tapenade
- 6 dolmas
- 8 rings grilled onion, sliced
- 10 ounces of tofu sliced and cooked until golden brown
- 2 large artichoke hearts, cooked and quartered
- 8 Greek olives
- 6 ounces feta cheese
- ¼ cup hummus
- Lemon wedges
- Celtic Sea Salt
- Black pepper
Instructions
- Arrange on a platter artistically, chill for one hour and serve.
LEAVE A COMMENT
If you want to transform your life, if you want health and wellness, if you want peace of mind, there isn’t a better investment than working with Kasia.~ Beth
0 Comments
No comments yet