Antipasto
A classic Italian antipasto platter with Genoa salami, provolone, roasted peppers, olives, anchovies, and fresh vegetables.
ItalianOtherEasy10 minBy Northstar
Ingredients
Servings
8
- 0.5 lb Genoa salami, sliced
- 1 lb provolone, sliced
- 1 whole slicing tomato
- 1 whole large white onion
- 2 whole roasted red bell peppers
- 2 can black pitted olives
- 1 can baby corn on the cob
- 1 jar (small) Pepperoncini peppers
- 2 stalks celery, cut in halves then sliced lengthwise
- 1 can rolled anchovies
- 3 tbsp extra virgin olive oil
- 0.5 tsp salt
Instructions
- 1
Use a long platter. Arrange salami, provolone, tomato, onion, roasted red peppers, and anchovies.
- 2
Put baby corn and olives in the center of the tray.
- 3
Cut celery sticks in half, then slice each again lengthwise. Arrange celery sticks between each antipasto item.
- 4
Sprinkle lightly with salt, then drizzle olive oil over everything. Cover and refrigerate until ready to serve.
Tags
italianappetizerantipastosalamiprovoloneolivesno-cook