Monday, May 19, 2014


Italian Antipasto Salad


  • 1/2lb. of a Smoked Honey Ham sliced thin
  • 1/2lb. of Prosciutto sliced thin
  • 1/2lb. of hot or mild Copacolla sliced thin
  • 1/2lb. of Genoa Salami sliced thin
  • 1/4lb. of Pepperoni sliced thin
  • 12oz. of Fresh Buffalo Mozzarella cheese
  • 2lb. of Fontinella cheese
  • 1lb. of Asiago cheese
  • 12oz. jar of Imported Pepperoncini
  • 12oz. jar of Roasted Red Peppers
  • 120z. jar of Marinated Artichoke Hearts
  • 1/2pd. of Marinated Italian Green Olives
  • 1 loaf of Fresh Italian Bread
  • 1 or 2 bottles of Italian Red Wine
  • Roll the ham, prosciutto,capacolla and salami into toothpicks and arrange on a serving platter.
  • Slice the mozzarella into 1/4 inch pieces and arrange. Slice the fontinella and asiago cheese into 1/2 inch pieces and arrange.
  • Slice the red peppers,artichokes and pepperoncini and arrange.
  • Place the olives on the plate.
  • Slice the bread.

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