Turkey Antipasto Tray
|Smoked turkey||1 Pound, cut into 1/2 inch cubes|
|Green bell pepper||1 Large, cut in half and seeds removed|
|Jalapeno monterey jack cheese||4 Ounce, cut into 1/2 inch cubes|
|Yellow bell pepper||1 Large, cut in half and seeds removed|
|Canned caponata||7 1⁄2 Ounce|
|Canned pitted black olives||5 Ounce, drained (1 Can, Jumbo Sized)|
|Sweet gherkins||16 Ounce, drained (1 Jar)|
|Pimiento stuffed green olives||6 Ounce, drained (1 Jar)|
|Baby corn cobs||7 Ounce, drained (1 Jar)|
|Marinated artichoke hearts||6 Ounce, drained (1 Jar)|
|Turkey salami slices||8 Ounce (1 Package)|
|Provolone cheese slices||6 Ounce (1 Package)|
|Turkey ham slices||8 Ounce (1 Package)|
|Turkey pastrami slices||8 Ounce (1 Package)|
|Sesame bread sticks||3 1⁄2 Ounce (1 Package)|
|Roasted turkey breast slices||8 Ounce (1 Package, Oven Roasted)|
Cut oven roasted turkey breast slices into 3 x 1/2 inch strips; fold strips crosswise in half and stuff into holes of black olives.
Layer 3 slices turkey salami alternately with 2 slices Provolone cheese.
Cut stack into 8 wedges.
Repeat with remaining slices.
Spear each wedge with frilled toothpick.
Cut turkey ham slices in half; roll each half into cornucopia style horn.
Place gherkin in center of each horn.
Secure turkey ham and gherkin with toothpick.
Spear smoked turkey cubes and green olives alternately onto frilled toothpicks.
Cut turkey pastrami slices into 1/2 inch wide strips.
Wrap strips around breadsticks.
Place corn cobs on serving tray.
Fill 1 green pepper half with marinated artichokes.
Fill remaining green pepper half with jalapeno Monterey Jack cheese cubes.
Fill each yellow pepper half with caponata.