Categories: Appetizers
Ingredients
- 8 ounces bocconcini
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh parsley leaves
- Pinch of crushed red pepper flakes, optional
- 8 ounces Asiago, thinly sliced
- 8 ounces provolone, thinly sliced
- 8 ounces Parmesan, cubed
- 6 ounces sliced prosciutto
- 6 ounces salami, thinly sliced
- 3 ounces pepperoni, thinly sliced
- 1 cup marinated artichoke hearts, drained
- 1 cup mixed olives, drained
- 1/2 cup peppadew peppers
- 1/2 cup marcona almonds
- 1 loaf focaccia bread, toasted and sliced
Directions
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In a small bowl, combine bocconcini, olive oil, parsley and red pepper flakes, if using.
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Arrange bocconcini mixture, cheeses, prosciutto, salami, pepperoni, artichoke hearts, olive, peppers, almonds and bread on platter or wooden cheese board.