recipe by Lori Ross
Arrange on a platter:
8 slices salami or proscuitto or ham (optional if you
8 slices of provolone, parmesan, pecorino or other aged flavorful cheese
8 marinated artichoke hearts (drained) sliced in half lengthwise
20 thin slices of roasted red pepper (from a jar)
20 green or black olives
Drizzle platter with 1 tsp olive oil and ½ tsp of balsamic or red wine vinegar. Season with pepper and salt. Serve with a loaf of Italian bread and let each person serve themselves.