Antipasto With Provolone - cooking recipe

Ingredients

2 tablespoons orange marmalade
2 tablespoons stone ground whole grain mustard
1/2 baguette, sliced 1/2 inch thick about 20 to 25 slices
1/4 lb genoa salami, slice thin 20 to 25 slices
1/4 provolone cheese, shaved
garnish
basil leaves, chiffoned
sliced tomatoes

Preparation

Combine marmalde and mustard.
Spread on slices of bread, and top with salami and cheese.
Garnish with a couple of strands of basil.