A Classic Antipasto Platter
Nothing completes an Italian meal like an antipasto platter. The cheeses and meats combine beautifully with pepperoncini, sun-dried tomatoes, and olives. This platter combines cheeses made of medium-aged sheep's milk, a soft-washed rind, and hearty blue molds.
INGREDIENTS | SERVES 12
- ¾ pound Pecorino Renero
- ¾ pound Taleggio
- ¾ pound aged Gorgonzola
- ¼ pound thinly sliced air-cured prosciutto
- ¼ pound Toscano salami
- ¼ pound mortadella
- ½ cup pepperoncini
- ¼ cup sun-dried tomatoes
- ¼ cup Italian Cerignola olives
- 1 sour baguette, rustic baguette, or Italian long bread
Bring all cheeses to room temperature.
Slice the Pecorino Renero into triangles, then arrange the cheeses and sliced meats on a platter with several knives.
Garnish with pepperoncinis, sun-dried tomatoes, and olives.
Slice the baguette and arrange in a bread basket or bowl, and serve!
