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Bread Antipasto Dip




Source of Recipe


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List of Ingredients




1/2 lb. sliced provolone cheese
1/2 lb. sliced Genoa Salami
1/2 lb. sliced Capicolla Ham
1 med. chopped tomato
1 med. chopped onion
1- 2 tbsp. vegetable oil
1/2 tsp. basil
1/4 tsp. oregano
1/2 tsp. thyme
ground black pepper
hot hoagie spread, optional
loaf of French or sourdough bread, cut into pieces (about 1/4 - 1/2" thick, about 2" width), (or mini rye bread)

Recipe



Combine in a large bowl, the tomato, onion, cheese, salami and ham.
Add the basil, oregano, thyme and pepper.
Add just enough vegetable oil to mix together.
Add hoagie spread if you like a little bite....it adds a sweet/spicy taste.
Cover and refrigerate.
Make a few hours ahead of time so it gives the flavors time to blend together.
On a large tray, arrange the bread pieces around the outside, place a bowl with the dip and a spoon, in the middle and serve.
Serves a group of 20.