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Yield:
16
Ingredients:
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TASTES GREAT PLATTER ---------------- |
| 1/2 lb |
grilled asparagus marinated in |
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olive oil, lemon juice, garlic and thyme |
| 1/2 lb |
buffalo mozzarella |
| 1/2 cup |
picholine olives |
| 1/2 cup |
Gaeta olives |
| 1 loaf |
Italian bread |
| 1/4 lb |
Parmigiano-Reggiano cheese |
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----------------- LESS FILLING PLATTER ---------------- |
| 1/2 lb |
grilled eggplant sliced 1/4" thick |
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and drizzled with olive oil |
| 8 x |
white anchovies |
| 2 lrg |
grilled portobello mushrooms marinated in |
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olive oil, balsamic vinegar, garlic and ba |
| 1 head |
roasted garlic |
Instructions:
Instructions: Arrange all ingredients on individual large platters and serve at room temperature.
This recipe yields 16 servings.
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