Lemon-Basil Antipasto

Prep: 20 min. Antipasto means "before the meal." Each ingredient is called an "antipasti." Provolone is usually packaged in half-moon shapes and found on the specialty cheese aisle. We prefer the taste and texture of provolone cheese labeled "sharp" (or "piquant") over low-sodium choices. We also like the mildly seasoned Genoa salami over smoky hard salami.

Prep Time: 20 minutes
Yield: Makes 4 servings

Ingredients

• 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

Preparation

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 Tbsp. chopped fresh parsley may be substituted.