Artichoke Hearts and Olive Dip:

• 6 oz. can of black pitted olives - drained
• 14 oz. can of artichoke hearts - drained
• 8 - 10 fresh basil leaves
• 1/4 cup of fresh Italian Parsley
• 4 tsp. capers
• 3 - 4 sun dried tomatoes - roughly chopped
• 4 cloves of garlic - lightly roasted
• 1/4 tsp. fennel seed
• 1/2 tsp. salt
• 1 tsp. dried oregano
• 1/2 tsp. red pepper flakes
• 1-inch piece of Romano or Parmesan cheese - coarsely chopped
• Juice of 1/2 lemon
• 4 - 5 tbs. olive oil

Fresh Cherry Tomato Salsa:

• 1 pint of cherry tomatoes
• 4 cloves of fresh garlic - lightly roasted
• 5 fresh basil leaves
• 1 tsp. salt
• 1/2 tsp. red pepper flakes
• 1-inch piece of Romano or Parmesan cheese - roughly chopped
• 3 - 4 tbs. olive oil

For the Antipasto Platter:

• Sliced cured meats such as pepperoni or salami
• Nuts - such as almonds
• Canned fish in olive oil - such as sardines and/or mackerel
• Dipping olive oil
• Sliced fresh fruit - such as oranges and grapes
• Sliced cheeses - such as Asiago and/or Parmesan
• Seasoned Olives