Italian Antipasto

Recipe & Food Styling Mari Loewen. Photography Ross Cornish.


10 slices best quality Italian prosciutto

10 slices best quality Genoa salami

10 slices best quality copocollo

1 cup sun-dried olives olives

10 slices provolone cheese,

Small jar artichoke hearts,

1 cup marinated eggplant

Store bought bread sticks or crisps or baguette


On small individual plates, arrange 2 slices each of meats, 2 artichoke hearts, a few strings of eggplant, a few olives and bread crisps. Place plates on the setting of each guest.