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)


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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