Antipasto Platter

Scout farmer's markets for tasty offerings from local cheesemongers
and butchers selling house-made salami, prosciutto, pepperoni and
other dry sausages. Then add your own marinated olives for an easy
dockside hors d'oeuvre platter.

Servings: 6

Ingredients:
12 oz (375 g) sliced deli meats and/or kielbasa sausage
10 oz (300 g) assorted cheeses, sliced, cubed or whole

Marinated Olives:
1 cup (250 mL) mixed brined olives (such as Ni?se, Kalamata or green)
1/4 tsp (1 mL) grated lemon rind
1/4 tsp (1 mL) each dried oregano and hot pepper flakes

Preparation:

Marinated Olives: Toss olives with lemon rind, oregano and hot pepper
flakes; let stand for 30 minutes. (Make-ahead: Refrigerate in airtight
container for up to 1 week.)

Arrange deli meats and cheeses on platter; scatter with olives.

Source
Canadian Living Magazine: July 2008