Lia Riley’s Italian Antipasto

Riley_InsideOut_ebook

Lia Riley, author of INSIDE OUT, shares with us all the ingredients you need for a delicious Italian antipasto!

1 pound bocconcini (small balls of fresh mozzarella cheese)
1 1/2 tablespoons extra-virgin olive oil
8 fresh figs, halved lengthwise
2 cups artichoke hearts, drained and quartered
1 pound Pecorino cheese, cubed
1 pound provolone cheese, cubed
3/4 pound air-dried sopressata, thinly sliced
3/4 pound refrigerator-dried sopressata, thinly sliced
1 1/2 cups pepperoncini, drained
1 1/2 cups mixed olives, drained
1 1/2 cups peppadew peppers
3/4 pounds salami, thinly sliced
3/4 pounds prosciutto, very thinly sliced
Tunafish in oil
Good quality bread

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