Antipasto
1/2 Pound sliced Genoa salami 1 slicing tomato 1 large white
onion 2 roasted red bell peppers 1 Pound sliced provolone
2 cans black pitted olives 1 can baby corn on the cob 1
small jar of Pepperoncini peppers 2 stalks of celery 1 can
of rolled anchovies extra virgin olive oil
Use a long platter, and arrange in the following order:
Salami, provolone, tomato, onion, red peppers, and
anchovies. Put the baby corns and olives in the center of
tray. Take and cut in half celery sticks. Then slice each
again length wise. Arrange celery sticks in between each
antipasti. Sprinkle some salt lightly on everything. Then
drizzle olive oil on everything. Let the antipasti sit
covered in the refrigerator till ready to serve. Sitting
helps enhance the flavors. Antipasto 5
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