• 3/4 pounds  sliced Genoa salami
  • 3/4 pounds  sliced prosciutto de Parma
  • 3/4 pounds  thinly sliced Soppressata or other cured sausage
  • 2 pounds  lightly salted fresh mozzarella
  • 2 pounds  smoked mozzarella
  • 1 piece (1 lb.)  Parmigiano-Reggiano, cut into small chunks
  •   Sliced heirloom tomatoes sprinkled with sea salt and fresh basil
  •   Extra-virgin olive oil and balsamic vinegar in separate cruets
  •   Pepper grinder
  • 2 cups  purchased mixed marinated pitted olives
  • 2 cups  roasted salted almonds
  • 1 recipe  Roasted Red Bell Peppers with Rosemary and Balsamic Vinegar (see Recipe Center)
  • 1 recipe  Grilled Vegetables with Pesto (see Recipe Center)
  • 1 recipe  Sweet-and-Sour Onions (see Recipe Center)


Serve This Classic Italian Appetizer On A Buffet Table So Guests Can Pick And Choose Their Favorites From Among All The Fresh And Colorful Ingredients. Favicon
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