1/2 baguette, cut into thin slices
1/2-3/4 cup olive oil
1/4 lb. salami, cappacollo, prosciutto or mortadella (or combination)
1/2 cup black or green olives
1/4 lb. provolone or asiago cheese, cut into thin triangles
1 cup artichoke hearts, sliced in quarters
1 teaspoon dried oregano
1/4 cup grape tomatoes, sliced in half
1/2 cup bocconcini (small mozzarella balls) or mozzarella cut into bite-sized pieces
4-5 large basil leaves, torn into bite-sized pieces
salt & pepper to taste
Preheat oven to 400 degrees F.
Lay the baguette slices in one layer on a sheet pan. Brush with olive oil. Season with salt & pepper. Toast in oven for about 5 minutes until crisp but still a bit soft. Transfer to a basket.
Use a large decorative platter for the antipasto. Roll the salami or capacollo into tight rolls. Pile up in one section of the platter. Next to it, pile up the cheese slices. Add the olives next to them. In small bowl mix the artichoke hearts with a bit of olive oil, salt & pepper, and the oregano. Add to one section of the platter.
Use toothpicks for tomatoes and mozzarella. Slide a piece of tomato, add basil piece, add cheese piece. Finish with rest of tomatoes, mozzarella and basil. In a small bowl mix together some olive oil with salt & pepper. Dip each tomato pick in the dressing, shake off excess, then add picks to the platter.
Serve platter with baguette slices.