Antipasto Platter

Antipasto Platter

Anchovy filets, rinsed and patted dry

Prosciutto, sliced very thin (Italian ham)

Salami, sliced very thin

Copacola, sliced very thin (this is made from pork)

Chunk white tuna, in bite-size chunks

Asiago cheese, cut in thin strips

Provolone cheese, cut in thin strips

Italian fontina or fontinella cheese, cut in thin strips

Parmesano Reggiano cheese, shaved into curls

Marinated mushrooms

Marinated artichokes

Marinated Red Peppers

Green olives

Ripe olives

Pepperoncini (pickled peppers)

Pickled cherry peppers

Sliced Hard-Cooked Eggs

Romaine lettuce leaves (to line platter)

Lay the lettuce leaves on a large platter to form a bed. Roll the meats into cigar or funnel shapes. Place all of the items on the platter in an attractive manner, either center to outside or side-by-side. I would use the marinated and pickled items in between the various meats and cheeses. Think of the colors as you separate. The Parmesan cheese curls can be randomly placed on top of the other items. The platter can be prepared several hours ahead and refrigerated until about 30 minutes before serving, then brought to room temperature.