Antipasto Platter

• 1 (10-ounce) box of breadsticks, crostini, or crackers
• 1 cup nicoise or kalamata olives
• 1/2 cup cornichons (or sweet or dill pickles)
• 1 (6-ounce) jar marinated artichoke hearts, drained
• 1 (12-ounce) jar pickled vegetables
• 1/2 cup dried tomatoes marinated in olive oil (or 1 pint grape or cherry tomatoes)
• 1 pear or apple, sliced
• 1/2 cup dried apricots, figs, or dates
• 1 cup Marcona almonds (or other almonds, cashews, hazelnuts, pine nuts, or peanuts)
• 1/2 cup extra-virgin olive oil
• Sea salt, to taste
• Freshly ground pepper, to taste
• Fresh rosemary sprigs
• 1/2 cup Dijon mustard
• Dress it up: wedges of cheese, such as sharp Cheddar, Parmigiano-Reggiano, Manchego, Asiago; meats and fish, such as Genoa salami, soppressata, prosciutto, capicola, smoked salmon, steamed shrimp

1. Arrange first 9 ingredients on a large platter or cutting board. Pour olive oil into a small bowl, and add sea salt, pepper, and rosemary. Place mustard in a separate small bowl. Set out small plates for guests to help themselves and several small bowls to collect olive pits.

crostini, niueoise, cornichons, vegetables, tomatoes, pear, dried apricots, marcona almonds, extravirgin olive oil, salt, freshly ground pepper, rosemary sprigs, dijon mustard, cheese

Taken from www.myrecipes.com/recipe/antipasto-platter-1 (may not work)