Combine cream cheese, ricotta, olives with pimiento and garlic in processor bowl and process until smooth.
To make each horn, place a piece of prosciutto on work surface and spread with a layer of cheese, top that layer with a slice each of Genoa and ham layered next to each other. Spread more cheese over the salami and ham and place a bread stick and a celery stick at 1 end of the meats with ends hanging off to the side. Wrap and roll the meat forming a fancy Italian horn. Repeat with remaining ingredients.
Arrange a platter with antipasti and garnish with a pile of Italian horns.
Recipe courtesy of Rachael Ray, 2008