I found this on the listserv a year or so ago.

Antipasto

1/2 Pound sliced Genoa salami
1 slicing tomato
1 large white onion
2 roasted red bell peppers
1 Pound sliced provolone
2 cans black pitted olives
1 can baby corn on the cob
1 small jar of Pepperoncini peppers
2 stalks of celery
1 can of rolled anchovies
extra virgin olive oil

Use a long platter, and arrange in the following order: Salami,
provolone, tomato, onion, red peppers, and anchovies. Put the baby
corn and olives in the center of tray. Cut celery stalks in half.
Then slice each again length wise. Arrange celery sticks in between
each antipasti.
Sprinkle some salt lightly on everything. Then drizzle olive oil on
everything. Let the antipasti sit covered in the refrigerator till
ready to serve. Sitting helps enhance the flavors. Let it come close
to room temperature before serving. Antipasto 5


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