Antipasto Platter

• 1 lb marinated artichoke hearts, drained and halved
• 10 ounces marinated mushrooms, drained
• 1 -2 can caponata, eggplant spread (if homemade, 1 recipe)
• 24 large green olives
• 24 large black olives
• 1/2 - 1 pepperoni, sliced or cubed
• 1/2 lb provolone cheese, cubed (sharp or mild)
• 12 ounces roasted sweet peppers, sprinkled with olive oil and garlic (or canned pimentos)
• 24 pepperoncini peppers (hot vinegar peppers)
• 2 -3 celery hearts or 2 -3 fennel, hearts (cut into sticks)
• 6 large fresh tomatoes, sliced (or whole grape tomatoes)
• 12 anchovy fillets
• 1 lb fresh mozzarella cheese, sliced
• 1 lb genoa salami, sliced thin
• 1 lb prosciutto, sliced very thin
• 1 (6 ounce) can of italian tuna packed in oil, drained
• 36 capers
• sliced Italian bread
• breadstick

1. Sliced meats may be rolled up (into tube shapes).
2. Arrange your choices attractively on a large (oval) platter, serve with thin slices of Italian bread and bread sticks on the side.
3. A cruet of olive oil and vinegar near by is a nice touch.

hearts, mushrooms, caponata, green olives, black olives, pepperoni, provolone cheese, sweet peppers, pepperoncini peppers, celery, fresh tomatoes, anchovy, mozzarella cheese, genoa salami, thin, capers, italian bread, breadstick

Taken from www.food.com/recipe/antipasto-platter-64777 (may not work)