Italian Antipasto Recipe

  • 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 achovies. 
  • Put the baby 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.

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