cut into thin slices
1/4 lb. salami,
cappacollo, prosciutto or mortadella (or combination)
1/2 cup black
or green olives
provolone or asiago cheese, cut into thin triangles
1 cup artichoke
hearts, sliced in quarters
1/4 cup grape
tomatoes, sliced in half
bocconcini (small mozzarella balls) or mozzarella cut into bite-sized pieces
4-5 large basil
leaves, torn into bite-sized pieces
pepper to taste
Preheat oven to
400 degrees F.
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.
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.
with baguette slices.