Lemon-Basil Antipasto

Antipasto means "before the meal." Each ingredient is called an "antipasti." Provolone is usually packaged in half-moon shapes and found on the specialty cheese aisle. We prefer the taste and texture of provolone cheese labeled "sharp" (or "piquant") over low-sodium choices. We also like the mildly seasoned Genoa salami over smoky hard salami.

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

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.

Source:

http://www.myrecipes.com/recipe/lemon-basil-antipasto