Antipasto Platter - cooking recipe

Ingredients

1 lb marinated artichoke hearts, drained and halved
10 ounces marinated mushrooms, drained
1 -2 can caponata, eggplant spread (if homemade, 1 recipe)
24 large green olives
24 large black olives
1/2 - 1 pepperoni, sliced or cubed
1/2 lb provolone cheese, cubed (sharp or mild)
12 ounces roasted sweet peppers, sprinkled with olive oil and garlic (or canned pimentos)
24 pepperoncini peppers (hot vinegar peppers)
2 -3 celery hearts or 2 -3 fennel, hearts (cut into sticks)
6 large fresh tomatoes, sliced (or whole grape tomatoes)
12 anchovy fillets
1 lb fresh mozzarella cheese, sliced
1 lb genoa salami, sliced thin
1 lb prosciutto, sliced very thin
1 (6 ounce) can of italian tuna packed in oil, drained
36 capers
sliced Italian bread
breadstick

Preparation

Sliced meats may be rolled up (into tube shapes).
Arrange your choices attractively on a large (oval) platter, serve with thin slices of Italian bread and bread sticks on the side.
A cruet of olive oil and vinegar near by is a nice touch.