Antipasti Platter

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1 pound assorted sliced deli meats (such as salami, spicy capocollo, prosciutto, mortadella, and bresaola)

1/2 pound Parmigiano-Reggiano, cut into irregular chunks

Pinzimonio, recipe follows

Marinated Olives, recipe follows

Roasted Pepper Salad, recipe follows

1 loaf focaccia bread, sliced

Pinzimonio:

1/2 cup olive oil

2 teaspoons salt

1 teaspoon freshly ground black pepper

Marinated Olives:

3 tablespoons olive oil

1 tablespoon lemon zest

1/2 teaspoon dried crushed red pepper flakes

1 1/2 cups Sicilian cracked green olives

1 1/2 cups kalamata olives

2 tablespoon chopped fresh basil leaves

Roasted Pepper Salad:

3 red bell peppers

2 orange bell pepper

1/3 cup pitted kalamata olives, thinly sliced

1/4 cup olive oil

2 tablespoons drained capers

6 fresh basil leaves, chopped

2 garlic cloves, minced

Salt and freshly ground black pepper