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