Thursday, March 4, 2010

Artichoke Cornucopia Appetizers


1 (14-ounce) can artichoke hearts, drained, quartered (not marinated)
1/4 cup Dijon mustard
2 tablespoons freshly grated Parmesan cheese
16 deli sliced Muenster cheese
16 slices large rounds thin-sliced hard salami
  1. In a medium bowl, mix together the quartered artichokes, mustard and Parmesan cheese.
  2. Wrap 1 cheese slice and 1 salami slice around each artichoke quarter to resemble a cornucopia. Secure with wooden picks.
  3. Place on a serving tray and cover with plastic wrap; refrigerate until ready to serve.
Makes 16 servings.

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