Antipasto of Italy

By Connie

Ingredients

• Ingredients
• 1/2 lb. sliced Genoa salami
• 1 slicing tomato
• 1 large white onion
• 2 roasted red bell peppers
• 1 lb. sliced provolone
• 2 cans black pitted olives
• 1 can baby corn on the cob
• 1 small jar of Peperoncini peppers
• 2 stalks of celery
• 1 can of rolled anchovies
• Extra virgin olive oil|

Preparation

Step 1

Methods/steps
Use a long platter, and arrange in the following order:
Salami, provolone, tomato, onion, red peppers, and anchovies. Put the baby corns and olives in the center of tray. Take and cut in half celery sticks. Then slice each again lengthwise. Arrange celery stick in between each antipasto. Sprinkle some salt lightly on everything. Then drizzle olive oil on everything. Let the antipasto sit covered in the refrigerator til ready to serve.