Antipasto - Rizzo's

By á-31592

It's easy to make antipasto at home. Switch it up with different cheeses and meats, and scale the amount up and down depending on how many you are serving.

Ingredients

• 1/4 pound Asiago cheese
• 1/4 pound Fontinella cheese
• 1/4 pound Havarti cheese
• 1/4 pound imported prosciutto, thinly sliced
• 1/4 pound hot dried coppa, thinly sliced
• 1/4 pound sweet dried coppa, thinly sliced
• 1/4 pound hot moist capicola, thinly sliced
• 1/4 pound sweet moist capicola, thinkly sliced
• 1/4 pound mixed Italian olives, drained
• 1 (16-ounce) jar pickled pepperoncini, drained

Preparation

Step 1

With a sharp knife, cut cheeses into large chunks. Arrange cheeses, meats, olives, and pepperoncini on a large platter. Enjoy with lots of homemade wine and crusty Italian bread.