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1/2 Pound sliced Genoa salami

1 slicing tomato

1 large white onion

2 roasted red bell peppers

1 Pound sliced provolone

2 cans black pitted olives

1 can baby corn on the cob

1 small jar of Pepperoncini peppers

2 stalks of celery

1 can of rolled anchovies

extra virgin olive oil

Use a long platter, and arrange in the following order:

Salami, provolone, tomato, onion, red peppers, and achovies. Put the baby corns

and olives in the center of tray. Take and cut in half celery sticks. Then

slice each again length wise. Arrange celery sticks in between each

antipasti. Sprinkle some salt lightly on everything. Then drizzle olive oil

on everything. Let the antipasti sit covered in the refrigerator till ready

to serve. Sitting helps enhance the flavors.