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Lemon-Basil Antipasto

Photo: William Dickey; Styling: Rose Nguyen
Prep time 20 mins
Yield Makes 4 servings
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.


  • 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

How to Make It

  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. *2 Tbsp. chopped fresh parsley may be substituted.