This recipe makes 6 servings
|Per serving: about||-|
|total fat||33 g|
|sat. fat||14 g|
- Portion size: 6
Scout farmer's markets for tasty offerings from local cheesemongers and butchers selling house-made salami, prosciutto, pepperoni and other dry sausages. Then add your own marinated olives for an easy dockside hors d'oeuvre platter.
12 oz (375 g) sliced deli_meats and/or kielbasa sausage
10 oz (300 g) assorted cheeses, sliced, cubed or whole
1 cup (250 mL) mixed brined olives (such as Ni?se, Kalamata or green)
1/4 tsp (1 mL) grated lemon rind
1/4 tsp (1 mL) each dried oregano and hot_pepper flakes
Marinated Olives: Toss olives with lemon rind, oregano and hot pepper flakes; let stand for 30 minutes. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Arrange deli meats and cheeses on platter; scatter with olives.
Source : Canadian Living Magazine: July 2008