Use a long platter, and arrange in the following order:
Salami, provolone, tomato, onion, red peppers, and anchovies. Put the baby corns and olives in the center of tray. Take and cut in half celery sticks. Then slice each again lengthwise. Arrange celery stick in between each antipasto. Sprinkle some salt lightly on everything. Then drizzle olive oil on everything. Let the antipasto sit covered in the refrigerator til ready to serve.
No Cooking Needed