Italian Horns

Ingredients

• 4 servings artichoke hearts 
• 8  sesame bread sticks 
• 8  celery stalks halved lengthwise
• 1  brick cream cheese 
• 1 clove garlic grated finely chopped
• 0.5 cup olives green with pimiento drained very well jarred
• 4 servings marinated mushrooms 
• 4 servings eggplant in olive oil extra-virgin
• 8 slices prosciutto di parma 
• 1 cup ricotta cheese 
• 4 servings roasted peppers red
• 8 slices genoa salami 
• 4 servings giardiniera vegetable salad hot
• 8 slices copicolla hot ( ham)
• 8 slices copicolla hot ( ham)

Equipment

• bowl

Directions

1. Combine cream cheese, ricotta, olives with pimiento and garlic in processor bowl and process until smooth.
2. To make each horn, place a piece of prosciutto on work surface and spread with a layer of cheese, top that layer with a slice each of Genoa and ham layered next to each other.
3. Spread more cheese over the salami and ham and place a bread stick and a celery stick at 1 end of the meats with ends hanging off to the side. Wrap and roll the meat forming a fancy Italian horn. Repeat with remaining ingredients.
4. Arrange a platter with antipasti and garnish with a pile of Italian horns.