Antipasto Platter

• 1 package baby spinach, arugula, or any lettuce of your choice
• 1 large jar roasted red peppers (or roast and peel your own)
• 6 hard boiled eggs
• 4 large ripe fresh tomatoes (in winter I use Glory or Campari)
• Approximately 16 ounces water packed fresh mozzarella (large or small balls)
• Basil leaves to garnish mozzarella and tomato
• 1/4 lb. good quality prosciutto, thin sliced
• 1/4 lb. provolone cheese, medium sliced
• 1/4 lb. Soprosetta salami, mild or hot
• 1 jar artichoke hearts (or purchase from olive bar at store)
• 1 jar marinated mushrooms (or purchase from olive bar)
• 1/2 cup (or more) Kalamata olives, pitted
• Dressing: 1 cup packed fresh basil leaves
• 1-2 cloves garlic
• 1/2 tsp salt
• 3/4 cup extra virgin olive oil
• Dash freshly ground pepper
• Whisk all together, set aside.

1. Arrange lettuce or spinach to cover entire surface of large platter. Slice tomatoes, arrange around outer rim of platter over spinach with mozzarella and basil leaf atop tomato. At your discretion, place all remaining ingredients except olives in circular pattern moving inwards toward center of platter as you use each one. My tips: roll prosciutto into decorative pieces and place around outer rim between tomatoes. Put sliced eggs adjacent to tomatoes for color contrast. Cut roasted pepper into strips. I like to assemble meat and cheese by stacking 2 pieces soprosetta and 2 pieces provolone, alternating cheese and meat, then cut into pie shaped triangles and add to pattern. Place mushrooms and artichokes in mounds towards center if you prefer to keep them separate. Sprinkle the olives randomly over all. Just before serving, pour dressing over entire platter, or serve dressing on side.

baby spinach, red peppers, eggs, tomatoes, water, basil, provolone cheese, soprosetta salami, hearts, mushrooms, olives, dressing, garlic, salt, extra virgin olive oil, freshly ground pepper, together

Taken from www.epicurious.com/recipes/member/views/antipasto-platter-52652701 (may not work)