Lemon-Basil Antipasto

Lemon-Basil Antipasto
Photo by William Dickey

Ingredients

  • 12 thin Genoa salami slices
  • 4 radishes, cut into quarters
  • ¼ teaspoon kosher salt
  • 2 tablespoons chopped fresh basil*
  • ¼ teaspoon freshly cracked pepper
  • 2 tablespoons extra virgin olive oil
  • ½ medium lemon
  • + 5 more ingredients
    • ½ cup pitted kalamata olives
    • 8 pepperoncini peppers
    • ½ pound sharp provolone cheese, cut into 8 wedges
    • Breadsticks, crackers, or sliced Italian bread
    • 1 small zucchini, thinly sliced

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.

View full recipe at My Recipes

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