Emeril's Antipasti Platters

1/2 pound buffalo mozzarella

1/2 cup picholine olives

1/2 cup Gaeta olives

1 loaf Italian bread

1/4 pound Parmigiano-Reggiano

1/2 pound grilled eggplant, sliced 1/4-inch thick and drizzled with olive oil

8 white anchovies

2 large portobello mushrooms grilled and marinated in olive oil, balsamic vinegar, garlic and basil

1 head roasted garlic

Toasted French bread slices