• platter or 6 dinner plates
• medium bowl
• whisk
• knife

• head of Romaine lettuce
• ½ c olive oil
• 3 T balsamic or red wine vinegar
• ½ t dried or 2 t fresh basil
• ½ t dried or 2 t fresh oregano
• salt
• pepper

There is no set recipe for antipasto; choose at least half a dozen ingredients from the following list:

• 10-12 oz giardiniera
• 10-12 oz roasted peppers, drained and sliced
• 6-8 oz marinated artichoke hearts, drained
• ½ onion, chopped
• 2 c cherry tomatoes
• ½ pound small mushrooms
• 1-2 c assorted olives
• 1 c Parmesan cheese, chopped or crumbled
• 1 pound mozzarella, sliced
• 1 c provolone, chopped
• 1 c feta cheese, crumbled
• ½ pound veggie salami
• ¼ c veggie pepperoni

Sprinkle the cheeses over the vegetables, then roll the salami and/or pepperoni and place around the outside.