6ouncesSliced cured meats: Salami, Prosciutto, Sopressata, Pepperoni, etc.
6ouncesFresh cheese: Bocconcini balls, chunks of Parmesan, slices of provolone or mozzarella
2cupsVegetables: Artichokes, mushrooms, grape or cherry tomatoesquartered/diced
6ouncesMarinated Olivesvariety of green, black, kalamata
1/4cupextra-virgin olive oil
2clovesfinely minced garlic
Salt and pepper
Flatbread, crostini, crackers or crispy breadsticks
Whisk together marinade ingredients and toss with the vegetables. Refrigerate for at least 3 hours, and up to two days.
Place marinates veggies, and olives in separate small dishes and place on a platter or wooden cutting board. Arrange meats and cheeses on the platter around the bowls. Refrigerate up to 24 hours, covered with plastic wrap, or serve immediately.
Tuck bread or crackers around the edges or serve on a separate plate just before serving.
Nutritional information is approximate and will vary by the items you include. This platter is completely customizable. Choose as much or as little of the items as you like, and feel free to add things I didn't include. Serve with flatbreads, crispy breadsticks or crackers.