Recipe courtesy of The Neelys

Southern Antipasto Platter

Name: Southern Antipasto Platter
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 1 baguette, sliced on the bias, into 1/2-inch pieces; 2 tablespoons olive oil; Kosher salt and freshly ground black pepper; 1 1/2 cups pickled green tomatoes; 1 1/2 cups pickled okra; 1 (16-ounce) jar roasted red peppers, drained and sliced; 1 1/2 cups jalapeno stuffed green olives; 3/4 pound pepper jack cheese, cubed; 3/4 pound provolone cheese, cubed; 1/2 pound Genoa salami, sliced thin; 1/2 pound honey ham, sliced thin; 1 pound sausage, grilled and sliced

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Level: Easy
Total: 20 min

Prep: 15 min
Cook: 5 min

Yield: 6 to 8 servings

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Ingredients

1 baguette, sliced on the bias, into 1/2-inch pieces

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

1 1/2 cups pickled green tomatoes

1 1/2 cups pickled okra

1 (16-ounce) jar roasted red peppers, drained and sliced

1 1/2 cups jalapeno stuffed green olives

3/4 pound pepper jack cheese, cubed

3/4 pound provolone cheese, cubed

1/2 pound Genoa salami, sliced thin

1/2 pound honey ham, sliced thin

1 pound sausage, grilled and sliced

Directions

Heat the grill to medium-high heat.
Brush bread slices with olive oil, and sprinkle with salt and pepper. Place on grill and cook until toasted and has grill marks. Reserve.
Using a large platter, arrange all of the antipasto ingredients and serve along with bread.