Sausage Antipasto Platter

Pesto Spread:
3/4 cup tightly packed fresh basil leaves
2 tsp. crushed fresh rosemary or ¾ tsp. dried rosemary
¼ cup tightly packed Italian parsley
2 garlic cloves, quartered
1/3 cup French bred crumbs
¼ cup grated Parmesan cheese
1 tsp. lemon juice
½ tsp. salt
Dash white pepper
1/3 cup light cream
¼ cup olive oil

1 large tomato
8oz. thinly sliced Genoa salami
6oz. thinly sliced ham cappicola
6oz. thinly sliced pepperoni
1 loaf (8oz.) French bread, cut into ¼” slices
1lb. unpared cooked new potatoes, cut into ¼” slices
4oz. pea pods, trimmed, strings removed
1 red bell pepper, cut into strips
1 small zucchini, cut diagonally into ¼” slices
4oz. mushrooms, sliced

To prepare Pesto Spread: Combine basil, rosemary, parsley and garlic in food
processor. Cover and process until blended. Add bread crumbs, Parmesan
cheese, lemon juice, salt and white pepper. With motor running, slowly
pour in cream and oil through feed tube. Process until blended. Pour into
small bowl. Refrigerate, covered 1½ to 2 hours to blend flavors.

When ready to serve, cut ½” slices from top of tomato; zigzag edge. Scoop out
pulp. Fill tomato with Pesto Spread; place in center of large serving
platter. Arrange remaining ingredients around tomato.

To serve, spread slices of bread or potatoes with Pesto Spread and top with
sliced meat and vegetables

Makes 8 servings