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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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