Italian Antipasto
 
 
1/2 pound Italian salami, sliced thin  
1/2 pound Prosciutto, sliced thin  
1/2 pound Provolone cheese, sliced thin  
3 celery hearts cut in halves, lengthwise
2 small jars artichoke hearts
I can whole ripe black olives
2 medium tomatoes, sliced
 
On each small salad plate, alternately arrange slices of Italian salami, provolone cheese, and prosciutto around 1/2 the plate.  In the center of the plate arrange slices of tomato, artichoke hearts, celery hearts, and black olives.  Have olive oil and red wine vinegar on the table.  Serve with crusty italian bread and butter or with Italian bread sticks.  A traditional start or a wonderful light lunch.