Traditional Antipasti Platter

Cold Cuts (charcuterie) - sliced thin:

• ¼ lb. Imported prosciutto (San Danielle is the best)
• ¼ lb. Mild salami (Columbus)
• ¼ lb. Imported mortadella with pistachio nuts
• ¼ lb. Mild coppa

Marinated Vegetables:

• Jar of Marinated artichoke hearts
• Jar Roasted red peppers
• Jar of pepperoncini
• Jar of marinated mushrooms

Cheeses:

• Bocconcini
• Chunks of Parmesano Reggiano cheese
• Asiago, Provolone, and / or Italian Fontina cheese, cut in thin stripes

Breads:

• Grissini breadsticks (I usually roll my prosciutto around them)
• Focaccia, ciabatta or herb slab (variety of artisan breads)

Olives:

• Combination of gourmet olives (Kalamata, Nicoise, and Colossole)

Misc:

• Deviled eggs
• Grilled vegetables (zucchini, eggplant, peppers)
• Figs (if in season)
• Melon (if in season, can wrap the prosciutto around it).

•  This plate can be prepared a couple of hours in advance, covered and chilled. Bring it back to room temperature 10-15 minutes before serving.
• Note: To capture the essence of the Italian culture, use only authentic products to bring your table that much closer to Italy.