Antipasto (small)
Leanne developed this recipe while she was the part-owner of a busy restaurant/deli that specialized in catering. Every Christmas season she would make up a massive batch to use on appetizer trays for the many groups she catered to in November and December.
The recipe uses a medley of fresh seasonal vegetables, pearl onions and tuna simmered in a tomato based sauce with a special blend of seasonings. All the ingredients are selected by Leanne and hand chopped to a spoon-able size, preventing the "mushy" consistency that some other antipastos get from chopping their vegetables in food processors.
$7.50 250ml
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