Antipasto

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 & green pitted olives
1/2 Pound sliced Prosciutto
1 small jar of Pepperoncini peppers
2 stalks of celery
1 can of rolled anchovies
Mozzarella (your choice)
extra virgin olive oil

Preparation

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.

Roast garlic toast

                                          serves 6
ingredients

1 ciabatta loaf
2 whole garlic bulbs
2 tablespoons extra virgin
olive oil
5 sprigs of fresh rosemary
salt and freshly ground
black pepper

Method
• Preheat grill to high.
• Slice off the tops of the garlic bulbs. Leave the cloves whole with their skins on.
• Brush with some of the olive oil. Wrap the garlic bulbs in foil with 3 sprigs of the rosemary. Grill for 25 minutes, turning occasionally.
• Slice the bread and brush each slice with olive oil, then lightly toast both sides under the hot grill.
• Squeeze the garlic cloves from their skins onto the toast.
• Chop the leaves of the remaining rosemary sprigs, and sprinkle over the toast. Season with salt and pepper. Drizzle with the remaining olive oil, and serve warm or hot.