Salumi Varie (Antipasto Platter of Italian Cured Meats)

Salumi Varie (Antipasto Platter of Italian Cured Meats)
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Author Lisa Caponigri

2 thin loaves Italian bread
Extra virgin olive oil
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced Prosciutto di Parma
1/4 pound thinly sliced Sopresatta
1 pound fresh mozzarella, thinly sliced
8 oz. gorgonzola
8 oz. provolone, cut into chunks
1 pound marinated mixed green and black Sicilian olives
8 oz. marinated artichoke hearts

Preheat the oven to 350 degrees F.

Cut each loaf of bread on the diagonal into 12 slices.  Brush each side with olive oil.  Place them in a single layer on large baking sheets and bake for 4 minutes per side.

Meanwhile, roll up the meat slices and arrange them and the cheeses artfully on a large platter.  In the middle, pile high the chunks of Provolone. 

Place the olives and artichoke hearts in separate bowls.

Serve the toasted bread in a basket alongside the platter.

I love this antipasto – a plate of thinly sliced cured meats, cheeses piled high, and olives piled even higher.  It’s a starter to linger over, preferably accompanied by a glass of bubbly Prosecco.