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
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
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