Salumi Varie (Antipasto Platter of Italian Cured Meats)
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.