The antipasto that was served at Soul was bought from Dipalo's market in Little Italy. This is my rendition of the dish.
12 oz. jar artichoke hearts
12 oz. assorted Italian olives (your choice, pick what you like)
12 oz. jar roasted red peppers (julienned)
¼ lb. baby portabella mushrooms
1 lb. cubed provolone cheese (preferably Auricchio)
¾ lb. cubed soppressata
¾ lb. cubed Genoa salami
½ cup good quality olive oil (It is important to use a good quality olive oil, I like to use Costa dei Rosmarini)
1 tsp. crushed red pepper flakes
Salt and pepper
Put all the ingredients together with the juices in a large bowl and toss together.
Allow to marinate overnight and serve as an appetizer or during half-time of the New York Giants game!!