Traditional Antipasti Platter - cooking recipe

Ingredients

COLD CUTS or MEATS
1/4 lb prosciutto
1/4 lb salami
1/4 lb capicola
1/4 lb soppressata
1/4 lb pepperoni
1/4 lb mortadella, with pistachio nut
6 ounces canned anchovy fillets
6 ounces salmon
VEGETABLES
8 ounces marinated artichoke hearts
8 ounces pickled cherry peppers
8 ounces roasted red peppers (better yet,, roast your own)
5 stalks celery hearts (cut into sticks) or 5 stalks fennel bulbs, hearts (cut into sticks)
8 ounces sun-dried tomatoes (in oil)
8 ounces pepperoncini peppers
8 ounces marinated mushrooms
8 ounces stuffed cherry peppers, stuffed with procuitto and provolone cheese
capers
8 ounces caponata, eggplant spread
3 medium fresh tomatoes, sliced (or whole grape tomatoes)
CHEESES
8 ounces parmigiano-reggiano cheese
8 ounces asiago cheese
8 ounces provolone cheese
8 ounces Fontina cheese
8 ounces fresh mozzarella cheese
BREAD
1 (16 ounce) package breadsticks
Italian bread
OLIVIES
16 ounces gourmet olives
MISC
8 deviled eggs
8 hard-boiled eggs
8 ounces grilled vegetables
1 head romaine lettuce (leaves to line platter)
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
1/2 cup red wine vinegar

Preparation

Use your favorites.
Sliced meats may be rolled up into tubes.
Platter can be prepared a couple of hours in advance, covered and chilled.
Bring back to room temperature 10 - 15 minutes before serving.
Serve Extra Virgin Olive Oil and Vinegars on the side.