Traditional Antipasti Platter

Or not so traditional. A continuing work in progress. New items to be added please make any suggestions. Please disregard measurements - - needed some kind of measurements to post list. Pick your favorites and enjoy.

• Ready In: 30 mins
• Yields: 1 Large Platter

Ingredients

• COLD CUTS or MEATS

• 1⁄4 lb prosciutto
• 1⁄4 lb  salami
• 1⁄4 lb  capicola
• 1⁄4 lb  soppressata
• 1⁄4 lb  pepperoni
• 1⁄4 lb mortadella, with pistachio nut
• 6  ounces canned anchovy fillets
• 6  ounces salmon

• VEGETABLES

• 8  ounces  marinated artichoke hearts
• 8  ounces  pickled  cherry peppers
• 8  ounces  roasted red peppers (better yet,, roast your own)
• 5  stalks celery hearts (cut into sticks) or 5  stalks fennel bulbs, hearts (cut into sticks)
• 8  ounces sun-dried tomatoes (in oil)
• 8  ounces  pepperoncini peppers
• 8  ounces  marinated mushrooms
• 8  ounces  stuffed  cherry peppers, stuffed with procuitto and provolone cheese
•  capers
• 8  ounces  caponata, eggplant spread
• 3  medium fresh tomatoes, sliced (or whole grape tomatoes)

• CHEESES

• 8  ounces parmigiano-reggiano cheese
• 8  ounces asiago cheese
• 8  ounces provolone cheese
• 8  ounces Fontina cheese
• 8  ounces fresh mozzarella cheese

• BREAD

• 1 (16 ounce) package  breadsticks
•  Italian bread

• OLIVIES

• 16  ounces  gourmet  olives

• MISC

• 8  deviled eggs
• 8  hard-boiled eggs
• 8  ounces  grilled  vegetables
• 1  head romaine lettuce (leaves to line platter)
• 1⁄2 cup extra virgin olive oil
• 1⁄2 cup  balsamic vinegar
• 1⁄2 cup red wine vinegar

Directions

1. Use your favorites.
2. Sliced meats may be rolled up into tubes.
3. Platter can be prepared a couple of hours in advance, covered and chilled.
4. Bring back to room temperature 10 - 15 minutes before serving.
5. Serve Extra Virgin Olive Oil and Vinegars on the side.