Ingredients
| ½ | 20.5 oz jar Pastene Cerignola Olives | |
| ½ | 20.5 oz jar Pastene Castelvetrano Olives | |
| 1 | 12 oz jar Pastene Quartered and Marinated Artichoke Hearts | |
| 1 | 7 oz jar Pastene Garlic Stuffed Olives | |
| 1 | 4.76 oz jar Pastene Pesto Basil Sauce | |
| wedge brie cheese or other cheese of your choice | ||
| wedge manchego cheese or other cheese of your choice | ||
| sour cream and onion dip | ||
| guacamole | ||
| snap peas | ||
| green grapes | ||
| celery ribs | ||
| crackers of your choice |
Directions
- Select your favorite large serving board to arrange everything on.
- Fill ramekins with olives, artichoke hearts, onion dip, guacamole and and basil pesto sauce.
- Arrange the ramekins in a circular shape or form of your choice and fill in the areas in between with fruits, vegetables, cheeses and crackers of your choice.
