2 1/2 cups mixed olives, pitted and chopped
2 cups (1 pint) grape tomatoes, quartered
One 13.76-ounce can artichoke hearts packed in water, chopped
8 ounces fresh mozzarella, diced
1/2 cup olive oil, plus more for brushing
2 tablespoons lemon juice, plus 1/2 teaspoon lemon zest
2 tablespoons black truffle oil, plus more for drizzling, if desired
4 pepperoncini peppers, sliced in rounds
1 tablespoon pepperoncini liquid
1 clove garlic, minced
Kosher salt and black pepper?
Kosher salt and black pepper
1 Italian loaf, sliced on an angle in 1/4-inch slices (about 24 slices)
12 slices prosciutto, cut in half
2 tablespoons fresh basil chiffonade
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