Giardiniera, Meats, Cheese, Olives, Breadsticks, and Smoked Almonds for Antipasto

• 1 1/2 pounds giardiniera, (hot pepper salad mix,) from bulk bins of market near olives, or jarred
• 2 pounds aged, sharp provolone, cubed into bite size pieces
• 2 pounds cooked hot and sweet Italian sausages or salamis, cubed into bite size pieces
• 2 pounds mixed olives, from specialty olive bulk bins of market
• 2 packages fancy bread sticks or grissini, found near deli or near bread crumbs in market
• 2 (10-ounce) cans smoked almonds, available on snack aisle of market
• Fresh herbs, for garnish

1. On a large cutting board, arrange piles of hot pepper salad, cheese and sausages or salamis.
2. Serve olives in a small bowl with a second bowl set out for the pits.
3. Pile toothpicks into a shot glass and set on edge of board.
4. Bread sticks of grissini look great in a water glass and add height to your antipasto board.
5. Smoked almonds can be served in any barrel shaped glass; easy to pick up and spill out a few nuts into the palm of your hand.
6. Decorate your board with bundles of any combination of fresh herbs that you have on hand.

giardiniera, aged, salamis, mixed olives, bread, almonds, fresh herbs

Taken from www.foodnetwork.com/recipes/rachael-ray/giardiniera-meats-cheese-olives-breadsticks-and-smoked-almonds-for-antipasto-recipe.html (may not work)