How to Make an Italian Antipasto Grazing Platter – Act One Art

Ingredients

• 3/4 teaspoon red pepper flakes
• 1 teaspoon fresh ground black pepper
• 2 teaspoons oregano
• 1 1/2 teaspoons basil
• 2 teaspoons garlic powder
• 1 1/4 teaspoons onion powder
• 1 1/2 teaspoons sea salt
• 2 cups Corto Olive Oil
• 2 zucchini, cut into 1/2” rounds
• 1 pound pencil asparagus, ends trimmed
• 1 jar, of drained roasted red peppers
• 1 jar, of marinated artichoke hearts, drained
• 1 jar, of sweet stuffed cherry peppers (I stuffed mine with Boursin)
• 1-pint baby heirloom or cherry tomatoes
• 8 ounces fresh mini mozzarella balls
• 4 ounces aged parmesan cheese, roughly cut
• 7 ounces prosciutto
• 7 ounces sopressata
• Assorted stick salamis, sliced into 1/4” discs