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Ingredients

• 1/2 lb grilled asparagus marinated in
•     extra virgin olive oil, lemon juice, garlic and thyme
• 1/2 lb buffalo mozzarella
• 1/2 c. picholine olives
• 1/2 c. Gaeta olives
• 1 loaf Italian bread
• 1/4 lb Parmigiano-Reggiano cheese
• 1/2 lb grilled eggplant sliced 1/4" thick
•     and drizzled with extra virgin olive oil
• 8 x white anchovies
• 2 lrg grilled portobello mushrooms marinated in
•     extra virgin olive oil, balsamic vinegar, garlic and ba
• 1 head roasted garlic
•     Toasted French bread slices

Description

Arrange All Ingredients On Individual Large Platters And Serve At Room Temperature. This Recipe Yields 16 Servings.

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