Veggie Antipasto

150g cooked asparagus spears
150g FFC grilled peppers, aubergines and courgettes
6 slow roasted tomatoes or 18 FFC sun-dried toms
6 FFC marinated artichoke hearts
12 FFC marinated mushrooms
12 FFC marinated onions
6 Arrancini – deep-fried risotto balls
6 FFC Tapenade or FFC Red Pepper Pâté Crostini
A selection of FFC marinated olives
Lemon wedges, FFC Ex Virgin Olive Oil, Ciabatta

Display attractively on earthenware platters with fresh salad veggies herbs and edible flowers!