Quick Antipasto "Tacos"
Ingredients
- 8 thin slices of cheese like provolone, swiss, or cheddar
- 16 thin slices nitrate free deli meat of choice
- 1 cup cherry tomatoes, quartered
- fresh crisp Romaine or iceberg lettuce, thinly sliced
- 1/2 cup pitted green or black olives, sliced
- 1/2 cup marinated or brined artichokes, sliced
- 1/4 cup sun dried tomatoes in olive oil, thinly sliced
- 2 Tbsps good quality balsamic vinegar
Instructions
- To assemble your antipasto tacos lay a slice of turkey on your clean cutting board.
- Lay a slice of cheese on top, then another slice of turkey.
- Top with lettuce, tomatoes, artichokes, olives, and sun dried tomatoes.
- Using a looped skewer/toothpick, secure the ends into a wrapped "taco" as shown.
- Repeat with remaining ingredients, then place the "tacos" on a large serving platter.
- Drizzle with balsamic vinegar and serve immediately.
- Enjoy!
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