roasted red peppers
artichoke hearts
hard salami
tomatoes
Provolone cheese
black olives
Tuscan peppers
pesto
Mediterranean tuna

Roasted red peppers: Roast red or green peppers on top rack in broiler. Blacken on all sides. Remove from broiler, place in plastic bag and seal for 10 minutes. Remove from bag, remove blackened outside, seed and rinse. Cut into narrow strips.

1 c. fresh chopped basil
1/4 c. olive oil (Alessio or other extra virgin)
2 cloves garlic
1/2 tsp. salt
1/2 c. Parmesan cheese (Assagio or other freshly grated)

Chop basil and add garlic and cheese; mix. Add olive oil and salt and pepper to taste.

tuna packed in water
capers
chopped black and green olives
olive oil
salt and pepper to taste

Drain tuna and add capers, black and green olives.

On large oval plate, attractively arrange roasted red peppers, artichoke hearts, hard salami, sliced tomatoes, Provolone cheese, black olives and Tuscan peppers. Put pesto in center. Sprinkle olive oil over all; some dry or fresh chopped oregano and salt and pepper to taste. Have a bread basket on the side with sliced Italian, French or olive bread. A delicious and beautiful display. Makes delicious leftover sandwiches!