ANTIPASTO

An antipasto can be anything being served before the meal. I like to serve an Italian Antipasto platter and let everyone serve themselves. It can be as simple or as elaborate as you want to make it. I will list the ingredients that you can pick and choose from below. Mix them up to suit your fancy. I like to roll the cold cuts, it looks pretty and you can get more on the platter.

For 8-10 People - Arrange on a large platter

1/4 pound thinly sliced salami

1/4 pound thinly sliced proscuitto

1/4 pound thinly sliced mortadella

1/4 pound thinly sliced cappicola

6 hard cooked eggs (quartered)

Provolone Cheese

Sliced tomatoes

Olives - black, green, or mixed

1 jar marinated artichoke hearts (drained)

1 jar marinated mushrooms (drained)

1 can anchovy fillets

Start layering from the outside of the platter the cold cuts doing all one kind first, then the next, etc. Put the olives, eggs , mushrooms, artichoke hearts and anchovy fillets inbetween the meats. The provolone cheese can go in the middle of the platter. Sliced tomatoes can be interspersed wherever there is space or you can make a separate tomato salad.

This is just an idea, do what is pleasing to you. Make sure you have pleanty of good Italian bread and a good wine to go with this. You could have garlic bread but I think with all these flavors it isn't needed.