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May 29 / JW

Roast Beef Antipasto


Here’s a quick and simple antipasto platter. You can use up leftover roast and turn it into something amazing. Slice the beef as thinly as you can using a mandoline if possible(or ask your butcher). Place onto platter in rows. Thinly slice some red onion(spanish onion), and some mixed pitted olives and sprinkle over the platter.

Chop some thyme or oregano…

Add a bit of extra virgin olive oil, salt and pepper over the top and serve with some roasted garlic and horseradish. Serve with some crackers or toast as well.

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