Lemon-Basil Antipasto

Southern Living
Lemon-Basil AntipastoRecipe
Photo: William Dickey; Styling: Rose Nguyen
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.
Makes 4 servings


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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


Prep: 20 Minutes

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.

Created date

February 2008