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Antipasto

1 melon, your choice
Prosciutto, thinly sliced
1 can Tuna fish
Black or green olives
small clusters of cauliflower
2 eggs, hard boiled
1/2 cup pepperoni, drained, snip off ends
1 cup Ceci
Progresso


Cut melon half into 4 or 6 wedges. Carefully wrap thin slices of Prosciutto around each wedge. When finished with tray sprinkle a little white vinegar. Serve.


Serves 4



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