Italian Cold Antipasto, Traditional style

There are many variations of Italian Cold Antipasto. The name alone says “before pasta”. What I have assembled is the traditional style I grew up with. Be creative and add your family favorites to the dish.
Half the attraction are the colors and textures when the dish is assembled making it a work of art!!

Ingredients;
1LB fresh Mozzarella, sliced
1LB Italian Pannello or Provolone cheese, sliced
1 large jar roasted red peppers or mix with yellow or roast your own
1 box frozen artichoke hearts
6 fresh basil leaves
1/2LB Prosciutto, DiParma is the best
1/4LB Sicilian Salami
1/2LB assorted olives
10 Grape tomatoes
Small can Anchovies rolled with capers
Romaine lettuce leaves, enough to cover the platter
A good quality Balsamic vinegar & extra virgin olive oil
Italian bread

Use a large platter that can accommodate all the ingredients. Defrost the artichoke hearts. Toss them with a little olive oil. Rinse the peppers if you use jarred and pat dry. Cut them into 1 inch slices. Roll the Prosciutto into logs. Lay the lettuce leaves to cover the platter. Assemble the platter as you like, mixing the colors and textures making the dish mouth watering good.
Slice the basil thin and sprinkle over the platter.
Serve with the dressing on the side and a good crusty Italian bread.