Antipasto Platter

By karen1

Ingredients

• Cantaloupes
• proscuitto
• tomatoes
• fresh mozzarella
• pesto
• breadsticks
• genoa salami
• #2
• Smoked mozzarella, sliced
• Good olive oil
• Freshly ground cracked black pepper
• Salami, sliced diagonally
• Peppadews
• Hothouse cucumber, unpeeled and sliced diagonally
• Marinated artichoke hearts, stems removed and sliced in half
• Cherry tomatoes, on the vine
• Cerignola olives
• Bruschetta (see recipe)
• Basil leaves, on the stem

Preparation

Step 1

Wrap thin prosciutto around center of cantaloupe slices
Slice tomatoes, fresh mozzarella and drizzle with pesto
Wrap breadsticks with genoa salami sliced very thin

# 2

Place the sliced mozzarella on a serving platter, sprinkle the slices with the olive oil and cracked pepper. Artfully arrange the salami, Peppadews, cucumber slices, artichoke hearts, tomatoes, olives and Bruschetta around the platter and decorate with stems of basil leaves.

Bruschetta:
1 baguette
Good olive oil
Kosher salt and freshly ground black pepper
Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.