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.

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