1 cup marcona almonds (or other almonds, cashews, hazelnuts, pine nuts, or peanuts)
10 servings dress it up: wedges of cheese smoked such as sharp cheddar, parmigiano-reggiano, manchego, asiago; meats and fish, such as genoa salami, soppressata, prosciutto, capicola, salmon, steamed shrimp
0.5 cup cornichons sweet (or or dill pickles)
0.5 cup dijon mustard
0.5 cup apricots dried
10 ounce breadsticks
1 cup kalamata olives
6 ounce marinated artichoke hearts drained
0.5 cup tomatoes marinated in olive oil dried (or 1 pint grape or cherry tomatoes)
0.5 cup olive oil extra-virgin
1 pears sliced
10 servings pepper freshly ground to taste
12 ounce pickled vegetables
10 servings rosemary sprigs fresh
10 servings sea salt to taste
Equipment
bowl
cutting board
Directions
Arrange first 9 ingredients on a large platter or cutting board.
Pour olive oil into a small bowl, and add sea salt, pepper, and rosemary.
Place mustard in a separate small bowl. Set out small plates for guests to help themselves and several small bowls to collect olive pits.
