There are no don’ts to assembling a gorgeous antipasti platter. Here are a few guidelines.
½ pound sliced salami or other Italian meats such as sopressata and capicola
½ pound Provolone cheese, sliced
1 (15-ounce) can marinated artichoke hearts, drained
1 (15-ounce) can hearts of palm, drained and sliced into rounds
½ pound roasted asparagus
½ pound grilled shrimp
Fresh Bay Leaves
Arrange the meats and vegetables in a decorative way on a large platter. Garnish with fresh herbs and drizzle with olive oil.