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Italian Meats and Cheeses Platter
Recipe courtesy Emeril Lagasse, 2003
Show:  Emeril Live
Episode:  All on a Platter
1/2 pound coppa, thinly sliced
1/2 pound mortadella, thinly sliced
1/2 pound salami, sliced
1/2 pound bresaola, thinly sliced
1/2 pound Montasio cheese
1/2 pound fresh Italian goat cheese
1/2 pound Piave Vecchio cheese
1 (at least 1/2 pound) wedge Castelmagno cheese
Extra-virgin olive oil, optional
Freshly ground black pepper
Fresh oregano sprigs, for garnish

Arrange sliced meats on a large platter.

Slice cheeses as desired, or leave in wheels or wedges.

Drizzle with olive oil, if desired, and sprinkle with freshly ground pepper.

Arrange on the large antipasti platter with peppers and asparagus. Garnish with fresh oregano sprigs.

Other Recipes from this Episode
Bocconcini-stuffed Roasted Cherry Peppers
Garlic-Roasted Asparagus
Roasted Pumpkins Stuffed with Roast Duck and Wild Mushroom Risotto
Poached Salmon with Anchovy Dressing
New York-Style Cheesecake with Choice of Toppings: Blueberry, Strawberry, Pineapple

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Yield: 8 to 12 servings

Emeril Lagasse
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