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3/4 lbs Prosciutto
3/4 lbs Salami


2 cups Artichoke hearts
8 Figs, fresh
1 tbsp Flat-leaf parsley, fresh
1 small clove Garlic
1 1/2 cups Peppadew peppers
1 1/2 cups Pepperoncini
2 large heads Radicchio di treviso


1 1/2 cups Olives, mixed

Baking & Spices

1 cup Red peppers, roasted
1/2 tsp Red-pepper flakes
1 Salt and freshly ground pepper, Coarse

Oils & Vinegars

1 1/2 tbsp Olive oil, extra-virgin

Bread & Baked Goods

1 Breadsticks


1 lb Bocconcini
1 lb Pecorino cheese
1 lb Provolone cheese


3/4 pound air-dried sopressata, thinly sliced
3/4 pound refrigerator-dried sopressata, thinly sliced
Andi Messick Jacobs
Andi Messick Jacobs • 2 years ago

Antipasto by Martha Stewart

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