Antipasto Platter

Ingredients

• Assorted breadsticks, baguette slices, or flatbread
• ½ pound soppressata, salami, or pepperoni, thinly sliced
• 1 small fennel bulb halved lengthwise, cored, and very thinly sliced
• 1 jar (10 ounces) roasted red or yellow bell peppers rinsed, drained, and sliced into 1-inch strips
• 1 ¼ cups (10 ounces) bocconcini or sliced fresh mozzarella
• ¾ cup mixed olives
• 1 jar (10 ounces) artichoke hearts rinsed and drained well
• 1 jar (12 ounces) pepperoncini or pickled hot peppers drained
• 2 tablespoons fresh lemon juice
• 1 tablespoon balsamic vinegar
• 1 teaspoon chopped fresh rosemary (or ¼ teaspoon dried)
• ¼ teaspoon crushed red pepper
• 5 tablespoons extra-virgin olive oil
• Coarse salt and ground pepper

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