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Ingredients
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    3/4  pound 
    sliced Genoa salami
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    3/4  pound 
    sliced prosciutto de Parma
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    3/4  pound 
    thinly sliced Soppressata or other cured sausage
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    2   pounds 
    lightly salted fresh mozzarella
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    2   pounds 
    smoked mozzarella
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    1  1  pound piece 
    Parmigiano-Reggiano, cut into small chunks
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    Sliced heirloom tomatoes sprinkled with sea salt and fresh basil
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    Extra-virgin olive oil and balsamic vinegar in separate cruets
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    Pepper grinder
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    2   cups 
    purchased mixed marinated pitted olives
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    2   cups 
    roasted salted almonds
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    1   recipe 
    Roasted Red Bell Peppers with Rosemary and Balsamic Vinegar (see Recipe Center)
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    1   recipe 
    Grilled Vegetables with Pesto (see Recipe Center)
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    1   recipe 
    Sweet-and-Sour Onions (see Recipe Center)

Directions
1.
Arrange meats, cheeses, and heirloom tomatoes on platters. Serve with cruets of oil and vinegar, and pepper grinder on the side. Arrange garlic toast in a basket. Place olives and nuts in separate bowls. Arrange platters of Roasted Red Bell Peppers With Rosemary and Balsamic Vinegar, Grilled Vegetables With Pesto, and Sweet-and-Sour Onions on table. Makes 12 servings.
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