1lb. 1lb. Capers, drained and coarsely chopped2tsp. Oregano dried1tsp. Calabrian chile paste3oz. aged provolone, torn into 1″ pieces2oz. Mortadella, thinly cut2oz. Salami spicy, thinly sliced1 cup pickled peppers (such sliced cherry peppers, canned piquillo or canned sweet cherry peppers), cut in halfParsley leaves (for serving).
