Southern Antipasto Platter

• 1 baguette, sliced on the bias, into 1/2-inch pieces
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 1 1/2 cups pickled green tomatoes
• 1 1/2 cups pickled okra
• 1 (16-ounce) jar roasted red peppers, drained and sliced
• 1 1/2 cups jalapeno stuffed green olives
• 3/4 pound pepper jack cheese, cubed
• 3/4 pound provolone cheese, cubed
• 1/2 pound Genoa salami, sliced thin
• 1/2 pound honey ham, sliced thin
• 1 pound sausage, grilled and sliced

1. Heat the grill to medium-high heat.
2. Brush bread slices with olive oil, and sprinkle with salt and pepper.
3. Place on grill and cook until toasted and has grill marks.
4. Reserve.
5. Using a large platter, arrange all of the antipasto ingredients and serve along with bread.

baguette, olive oil, kosher salt, tomatoes, pickled okra, red peppers, jalapeno stuffed green olives, pepper, provolone cheese, salami, honey, sausage

Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/southern-antipasto-platter-recipe.html (may not work)