Vegetable Antipasto
This antipasto is made entirely of ingredients stored in oil in jars
that require no refrigeration and store well on boats.
1/2 cup of cubed feta cheese in oil and herbs
1/4 cup chopped sun-dried tomatoes
1/2 cup of artichoke hearts
1 tbs dried basel or fresh based leaves
salt and pepper to taste
Add some oil from the jars (leaving enough to cover remaining
food in the jars) and sprinkle with balsamic vinegar.
This antipasto is made entirely of ingredients stored in oil in jars
that require no refrigeration and store well on boats.
1/2 cup of cubed feta cheese in oil and herbs
1/4 cup chopped sun-dried tomatoes
1/2 cup of artichoke hearts
1 tbs dried basel or fresh based leaves
salt and pepper to taste
Add some oil from the jars (leaving enough to cover remaining
food in the jars) and sprinkle with balsamic vinegar.