Anatomy of an Antipasti Platter, or, How to Set the Bar Impossibly Low

• 1/2 pounds Thinly Sliced Prosciutto
• 1 pound Mixed Marinated Olives (I Like To Use Kalamatas And Stuffed Green Spanish Olives, But You Feel Free To Go Nuts)
• 1/2 pounds Thinly Sliced Salami
• 1/2 pounds Cubed Provolone
• 1 jar Marinated Artichoke Hearts, Cut Into Quarters (12 Ounce Jar)
• 1 jar Pepperoncini Peppers, 12 Ounce Jar
• 1 tub Fresh Mozzarella Balls, 7 Ounce Tub
• 1 jar Roasted Red Peppers, Thinly Sliced, 12 Ounce Jar

1. Keep in mind that you may not use all of everythingI always have bits and pieces left when I make this.
2. Thats okayI just call The Boy into the kitchen and pretend Im being sooo generous for sharing my precious ingredients.
3. No Boy?
4. No problem!
5. Make a nice pizza with your leftover meats, cheeses, and vegetables!
6. Arrange this bad boy however you like.
7. As you can see, I used a decorative 13 x 9 dish with the ingredients arranged in rows, but a large, round serving platter with ingredients lined up in concentric circles or pie wedges would be striking as well.
8. Butters, oils, and soft cheeses can take up residence in ramekins that you smush onto the plate.
9. Breadsticks look striking in a tall glass, and a fresh loaf of bread would be just dandy in a kitchen towel set in a basket.
10. Other ideas not pictured here include: Additional hams and sausagesthink serrano, chorizo, etc.
11. Pickled cornichons Sundried tomatoes Infused olive oils Roasted and mashed garlic cloves Pesto butter Apricot preserves Fresh ricotta Cheese Some thin shavings of aged parmesan Small cubes of a sweet melon, such as cantaloupe Your firstborn child (Just kidding.
12. Mostly.)

olives, salami, hearts, pepperoncini peppers, mozzarella, red peppers

Taken from tastykitchen.com/recipes/appetizers-and-snacks/anatomy-of-an-antipasti-platter-or-how-to-set-the-bar-impossibly-low/ (may not work)