Antipasto Platter

Ingredients

• 0.5 pound deli sopressata hot sliced
• 0.5 pound deli sopressata sweet sliced
• 1 pound mozzarella cheese smoked plain fresh
• 2 cups marinated artichoke hearts 
• 2 cups olives 
• 1 pound sharp provolone 
• 16 ounce roasted peppers red drained cut into pieces
• 0.5 pound deli genoa salami sliced
• 2 cups giardiniera pickled vegetable salad hot drained

Equipment

• bowl
• ramekin
• cutting board

Directions

1. Watch how to make this recipe.
2. Arrange meats and cheeses on cutting board. Pile olives, giardiniera, artichokes and red peppers into small bowls and set along edge of board or serving tray.
3. Place knives near cheeses and seafood forks in olives and veggies to serve.
4. Place an extra ramekin out to collect pits from olives.