Antipasto Monday!

What could be better on a hot, muggy summer's day than an antipasto platter and pink lemonade! I can't say I "cooked" it, but I did assemble the component parts: Two kinds of fresh basil from my herb gardens, Campari and Zima tomatoes, Fresh mozzarella cheese, yellow sweet pepper, marinated Mediterranean olives and Capocollo. And now, the fun part will be slowly deconstructing it throughout the rest of the day! —

And once you've nibbled enough?

Antipasto Pizza to the rescue!