Gonzos Antipasta
- 1 can sliced water chestnuts (drained)
- 1 can bamboo shoots (drained)
- small bottle of 1/4d artichoke hearts in oil (save oil)
- 1/2 small red onion juliened
- 1 cup of rehydrated sundried tomatos juliened
- 1 roasted red pepper julienned
- 1 cup of calamata olives (or an equivalent)
- 1 1/2 cup of pepperoni cut into small chunks
- 1/2 cup of mottzerella cubes
- 1 1/2 cup of cubed grilled chicken breast
- 1Tbl minced garlic + teaspoon of pepper
Whisk in oil from the art hearts with 1/4 cup of balsamic vinegar and garlic and Pepper Mix it all together good and top with fresh basil ribbons And a hand full of pine nuts, refrigerate It gets better after 12 hours when all the flavors melt together.. I like to serve it on a bed of baby spinach sometimes i will add marinated mushrooms or hearts of palm if available for a variation.