Antipasto Pie Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

Coarse salt and pepper

1 vine-ripe tomato, thinly sliced

8 hot or sweet pickled cherry peppers

1/4 red onion, thinly sliced

1 (14 to 16-ounce) jar giardiniera*, drained

15 to 20 leaves fresh basil, torn

1 (14 to 16-ounce) jar roasted red peppers, or 2 fresh roasted red bell peppers, see note

1/3 pound sliced Genoa salami

1/3 pound sliced cappacola (hot cured pork shoulder)

Extra-virgin olive oil, for drizzling

1/2 cup (a couple of handfuls) fresh Italian flat leaf parsley leaves

1 (12-ounce) bag mixed salad greens, any variety

1 (12-inch) round or oval, crusty, chewy bread, such as Tuscan-style or a sesame semolina

1 (14-ounce) can quartered artichoke hearts in water, drained

1/2 pound thinly sliced sharp provolone

1/3 pound sliced sweet soppressata

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