Food Network: Antipasti de Salumi

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Antipasti de Salumi
Recipe courtesy Roberta Dowling, Cambridge School of Culinary Arts

Ingredients
16 slices prosciutto di Parma or prosciutto San Daniele
16 slices Bresaola con Olio, Limone e Parmigino, recipe follows
16 slices imported mortadella
16 slices imported sopressata
1/4 pound fontina, thinly sliced and cut into decorative Christmas tree shapes
1/3 pound mozzarella, sliced 1/4-inch thick and cut into decorative star shapes
1 cantaloupe, for garnish
1 honeydew, for garnish

Instructions
Arrange all ingredients decoratively on platter.

Bresaola con Olio, Limone e Parmigiano:
5 ounces imported bresaola, sliced paper thin

1/4 cup extra-virgin olive oil
1 large lemon, juiced
Freshly ground black pepper
1-ounce Parmesan, thinly shaved

Arrange the bresaola on serving platter or on individual dishes. Drizzle with the olive oil, and
sprinkle with lemon juice and several grindings of black pepper. Top with Parmesan.