the perfect antipasto platter

Put this on the main rotation for company.  There's no cooking involved and it can be put together hours before entertaining.

Antipasto, literally "before the meal," is a platter of tasty bites assembled in a rustic, non-fussy manner. You can be creative or stick with the classics, but it should generally have meats, cheeses and a marinated or roasted vegetable.

Elements

• Cured meats. Prosciutto di Parma, salami, pepperoni or mortadella.

• Cheese. At least two types. Pecorino Romano, Parmesan, Manchego, Fontina, Goat. Put out your favorites and try to include one hard type and one soft.

• Olives.

• Vegetables. I like the bright colors of caponata or peperonata (both are Italian roasted vegetable appetizers), but you could also roast your favorite vegetable with a little olive oil and salt and pepper, then slice thinly- eggplant, asparagus, peppers, tomatoes.

• Additional fill-ins: stuffed peppers, like peppadews and goat cheese, fresh figs, nuts, a bulb of roasted garlic to spread on crackers with cheese, a favorite dip, eggs- boiled and halved or Deviled (!).

Assembly

• Grab large platter or a rustic serving board.

• Arrange the food in a natural manner, it should be simple and rustic- loosely fold meats and cut the cheese into bite sized wedges or pieces.

• Set out small plates and/or cocktail napkins

Accompaniments

• breadsticks

• foccia bread

• crackers