Lemon-Basil Antipasto

Lemon-Basil Antipasto
Lemon-Basil Antipasto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    pound sharp provolone cheese, cut into 8 wedges

  • 1

    small zucchini, thinly sliced

  • 8

    pepperoncini peppers

  • 4

    radishes, cut into quarters

  • 1/2

    cup pitted kalamata olives

  • 12

    thin Genoa salami slices

  • 2

    tablespoons extra virgin olive oil

  • 1/2

    medium lemon

  • 2

    tablespoons chopped fresh basil*

  • 1/4

    teaspoon kosher salt

  • 1/4

    teaspoon freshly cracked pepper

  • Breadsticks, crackers, or sliced Italian bread

Directions

Arrange provolone cheese and next 5 ingredients on a serving platter; drizzle with olive oil. Squeeze juice from lemon over antipasto, and sprinkle with next 3 ingredients. Serve immediately with breadsticks, crackers, or sliced Italian bread. *2 Tbsp. chopped fresh parsley may be substituted.

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