Antipasto

..Literally meaning "before the pasta," this Italian term refers to hot or cold hors d'oeuvre. An assortment of antipasti could include appetizers such as cheese, smoked meats, olives, fish and marinated vegetables.Antipasto PlatterAnchovy filets, rinsed and patted dryProsciutto, sliced very thin (Italian ham)Salami, sliced very thinCopacola, sliced very thin (this is made from pork)Chunk white tuna, in bite-size chunksAsiago cheese, cut in thin stripsProvolone cheese, cut in thin stripsItalian fontina or fontinella cheese, cut in thin stripsParmesano Reggiano cheese, shaved into curlsMarinated mushroomsMarinated artichokesMarinated Red PeppersGreen olivesRipe olivesPepperoncini (pickled peppers)Pickled cherry peppersSliced Hard-Cooked EggsRomaine lettuce leaves (to line platter)Lay the lettuce leaves on a large platter to form a bed. Roll the meats into cigar or funnel shapes. Place all of the items on the platter in an attractive manner, either center to outside or side-by-side. I would use the marinated and pickled items in between the various meats and cheeses. Think of the colors as you separate. The Parmesan cheese curls can be randomly placed on top of the other items. The platter can be prepared several hours ahead and refrigerated until about 30 minutes before serving, then brought to room temperature.