- Prep Time
- Rosemary sprigs
- 4 ounces peppadew peppers
- 2 pounds assorted cured meats, such as salami, prosciutto and mortadella
- 1 pound assorted cheeses, such as Parmigiano-Reggiano in bite-size chunks and bocconcini
- 1/2 pound marinated olives
- 1/2 pound marinated vegetables, such as onions or peppers
Line the edge of a large, round platter with the rosemary sprigs. Nestle the peppers in the rosemary. Arrange the meats, cheeses, olives and vegetables on the platter.