Antipasto

• 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
• ½ cup peppadew peppers
• ½ cup marcona almonds
• 1 loaf focaccia bread, toasted and sliced

In a small bowl, combine bocconcini, olive oil, parsley and red pepper flakes, if using.

Arrange bocconcini mixture, cheeses, prosciutto, salami, pepperoni, artichoke hearts, olive, peppers, almonds and bread on platter or wooden cheese board.

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