Antipasto with Sun-Dried Tomato Mayonnaise

Ingredients

  • ½ cup pitted kalamata olives
  • 8 (1/2-inch-thick) slices diagonally cut Italian or French bread baguette, toasted
  • 2 (6-ounce) cans solid white albacore tuna in water, drained and flaked
  • 2 ounces shaved pesto-Parmesan oven-roasted ham (such as Boar's Head) or other lean ham
  • 1 (12-ounce) bottle pickled vegetables (such as Bella Garden Mix Giardinera), drained
  • 1/3 cup fat-free mayonnaise
  • ½ cup pitted kalamata olives
  • + 9 more ingredients
    • 2 (6-ounce) cans solid white albacore tuna in water, drained and flaked
    • 2 ounces shaved pesto-Parmesan oven-roasted ham (such as Boar's Head) or other lean ham
    • 2 tablespoons sun-dried tomato pesto (such as Classico)
    • 1 (12-ounce) bottle pickled vegetables (such as Bella Garden Mix Giardinera), drained
    • 1/3 cup fat-free mayonnaise
    • 2 tablespoons sun-dried tomato pesto (such as Classico)
    • 8 (1/2-inch-thick) slices diagonally cut Italian or French bread baguette, toasted
    • 4 (0.7-ounce) slices part-skim mozzarella cheese (such as Sargento deli-style thin slices), halved
    • 4 (0.7-ounce) slices part-skim mozzarella cheese (such as Sargento deli-style thin slices), halved

1. Combine mayonnaise and pesto in a small serving bowl; stir well. Place bowl on a large platter. Arrange bread and remaining ingredients around bowl on platter. Serve immediately.

View full recipe at My Recipes

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