Lemon-Basil Antipasto

By RuthLouise

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

Preparation

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.