Antipasto

• 1 cup boccocini
• 1 cup mixed olives
• 1/4 cup basil chiffonade
• Thyme sprigs, for garnish
• Salt and freshly ground black pepper
• Drizzle olive oil

1. Place the boccocini and olives on a platter or bowl.
2. Top with basil and thyme, season with salt and pepper, and drizzle with olive oil.

boccocini, mixed olives, basil chiffonade, thyme, salt, drizzle olive oil

Taken from www.foodnetwork.com/recipes/rachael-ray/antipasto-recipe.html (may not work)