Antipasto

• 1 lb mozzarella cheese (smoked or plain)
• 1 lb provolone cheese
• 1/2 lb sliced sweet sopressata
• 1/2 lb sliced genoa salami
• 1/2 lb sliced capicola
• 1/2 lb sliced deli roast beef
• 1/2 lb sliced pepperoni
• 1/2 lb sliced mortadella
• 1/2 lb sliced prosciutto di Parma
• 3 (7 ounce) cans sardines
• 2 lbs grape tomatoes or 2 lbs cherry tomatoes
• 2 cups large olives (good quality-available in bulk bins near deli)
• 2 cups marinated artichoke hearts
• 1 (16 ounce) jar roasted red peppers (drained and cut into pieces)

1. Divide everything evenly and arrange on individual plates, making sure that you roll the individual meats and cheese slices.
2. If you have seafood forks, place a seafood fork by each plate. If not, a salad fork will do.
3. This is served in place of a salad as an individual course.

mozzarella cheese, provolone cheese, sweet sopressata, genoa salami, deli roast beef, pepperoni, mortadella, parma, sardines, grape tomatoes, olives, hearts, red peppers

Taken from www.food.com/recipe/antipasto-201271 (may not work)