Emeril's Antipasta Platters

• 1/2 pound asparagus, grilled and marinated in olive oil, lemon juice, garlic and thyme
• 1/2 pound buffalo mozzarella
• 1/2 cup picholine olives
• 1/2 cup Gaeta olives
• 1 loaf Italian bread
• 1/4 pound Parmigiano-Reggiano cheese
• 1/2 pound grilled eggplant, sliced 1/4-inch thick and drizzled with olive oil
• 8 white anchovies
• 2 large portobello mushrooms grilled and marinated in olive oil, balsamic vinegar, garlic and basil
• 1 head roasted garlic
• Toasted French bread slices

1. Arrange all ingredients on a large platter and serve at room temperature.
2. Arrange all ingredients on a large platter and serve at room temperatur

olive oil, mozzarella, picholine olives, gaeta olives, italian bread, cheese, eggplant, white anchovies, portobello mushrooms, garlic, bread

Taken from www.foodnetwork.com/recipes/emeril-lagasse/emerils-antipasta-platters-recipe.html (may not work)