Sausage Antipasto Platter
|Genoa salami||6 Ounce, thinly sliced|
|Ham capicola||6 Ounce, thinly sliced|
|Pepperoni||6 Ounce, thinly sliced|
|French bread loaf||8 Ounce, cut into 1/4 inch slices (1 Whole)|
|Unpared cooked new potatoes||1 Pound, cut into 1/4 inch slices|
|Pea pods||4 Ounce, trimmed, strings removed|
|Red bell pepper||To Taste, cut into strips|
|Zucchini||1 Small, cut diagonally into 1/4 inch slices|
|Mushrooms||4 Ounce, sliced|
|Dry cured olives||1⁄2 Cup (8 tbs)|
Prepare Pesto Spread.
Cut 1/2-inch slice from top of tomato; zigzag edge.
Scoop out pulp.
Fill tomato with Pesto Spread; place in center of large serving platter.
Arrange remaining ingredients around tomato.