On a large cutting board, arrange piles of hot pepper salad, cheese and sausages or salamis. Serve olives in a small bowl with a second bowl set out for the pits. Pile toothpicks into a shot glass and set on edge of board. Bread sticks of grissini look great in a water glass and add height to your antipasto board. Smoked almonds can be served in any barrel shaped glass; easy to pick up and spill out a few nuts into the palm of your hand. Decorate your board with bundles of any combination of fresh herbs that you have on hand.
Recipe courtesy of Rachael Ray