Recipe courtesy of Roberta Dowling

Antipasti de Salumi

  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 12 appetizer servings
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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

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


  1. Arrange all ingredients decoratively on platter.

Bresaola con Olio, Limone e Parmigiano: 

  1. 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.
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