Lemon-Basil Antipasto

• 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

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. *2 Tbsp. chopped fresh parsley may be substituted.

provolone cheese, zucchini, pepperoncini peppers, radishes, olives, salami slices, extra virgin olive oil, lemon, fresh basil, kosher salt, freshly cracked pepper, crackers

Taken from www.myrecipes.com/recipe/lemon-basil-antipasto (may not work)