Traditional Antipasti Platter

Ingredients

COLD CUTS or MEATS

• 1/4 lb prosciutto
• 1/4 lb salami
• 1/4 lb capicola
• 1/4 lb soppressata
• 1/4 lb pepperoni
• 1/4 lb mortadella, with pistachio nut
• 6 ounces canned anchovy fillets

VEGETABLES

• 8 ounces marinated artichoke hearts
• 8 ounces pickled cherry peppers
• 8 ounces roasted red peppers (better yet,, roast your own)
• 5 stalks celery hearts or fennel bulbs, hearts (cut into sticks)
• 8 ounces sun-dried tomatoes (in oil)
• 8 ounces pepperoncini peppers
• 8 ounces marinated mushrooms
• 8 ounces stuffed cherry peppers, stuffed with procuitto and provolone cheese
• capers
• 8 ounces caponata, eggplant spread
• 3 medium fresh tomatoes, sliced (or whole grape tomatoes)

CHEESES

• 8 ounces parmigiano-reggiano cheese
• 8 ounces asiago cheese
• 8 ounces provolone cheese
• 8 ounces Fontina cheese
• 8 ounces fresh mozzarella cheese

BREAD

• 1 (16 ounce) package breadsticks
• Italian bread

OLIVIES

• 16 ounces gourmet olives

MISC

• 8 deviled eggs
• 8 hard-boiled eggs
• 8 ounces grilled vegetables
• 1 head romaine lettuce (leaves to line platter)
• 1/2 cup extra virgin olive oil
• 1/2 cup balsamic vinegar
• 1/2 cup red wine vinegar

Directions

1. 1

   Use your favorites.

2. 2

   Sliced meats may be rolled up into tubes.

3. 3

   Platter can be prepared a couple of hours in advance, covered and chilled.

4. 4

   Bring back to room temperature 10 - 15 minutes before serving.

5. 5

   Serve Extra Virgin Olive Oil and Vinegars on the side.