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Lemon-Basil Antipasto


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  • 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



Step 1

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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