Ingredients
- 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)
Description
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.
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