Antipasti

Instructions

1. Take the cured meats and cheeses out of the refrigerator 15 minutes before serving.
2. Drain the peppers, artichokes and sun-dried tomatoes, then cut them into strips.
3. Arrange the cured meats in rosettes on a large platter, alternating the colors.
4. Add the cheese shavings and spread the olives into the empty spaces.
5. Fill in with marinated vegetables and sprinkle with oregano.
6. Toast the baguette slices, drizzle with olive oil and serve alongside.