Ingredients Jump to Instructions ↓

  1. 1 brick cream cheese

  2. 1 cup ricotta cheese

  3. 1/2 cup jarred green olives with pimiento drained very well

  4. 1 clove garlic , grated or finely chopped

  5. 8 slices prosciutto di Parma

  6. 8 slices Genoa salami

  7. 8 slices copicolla (hot ham)

  8. 8 sesame bread sticks

  9. 8 celery sticks, ribs halved lengthwise, leafy tops intact Roasted red peppers Eggplant in extra-virgin olive oil Artichoke hearts Giardiniera hot vegetable salad Marinated mushrooms

Instructions Jump to Ingredients ↑

  1. Combine cream cheese , ricotta, olives with pimiento and garlic in processor bowl and process until smooth. To make each horn, place a piece of prosciutto on work surface and spread with a layer of cheese, top that layer with a slice each of Genoa and ham layered next to each other. Spread more cheese over the salami and ham and place a bread stick and a celery stick at 1 end of the meats with ends hanging off to the side. Wrap and roll the meat forming a fancy Italian horn. Repeat with remaining ingredients. Arrange a platter with antipasti and garnish with a pile of Italian horns.


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