Antipasto Platter

Perfect with Kris Pinot Grigio


  • 5 large peppered salami slices
  • 5 large Genoa salami slices
  • 8 prosciutto slices
  • 7 capocollo slices
  • 1/3 cup dried apricots
  • 1 small ciabatta loaf, sliced
  • 1 cup mixed olives, in olive oil, reserved
  • 1/2 cup whole almonds, in their shells


  1. Fold the peppered and Genoa salami slices and arrange on a platter. Arrange the prosciutto slices on opposite sides of the plate with the capocollo slices folded and placed on the edge.
  2. Fill in the spaces on the plate with the dried apricots, ciabatta slices and a pot of the olives in their oil.
  3. Place a small pot of the whole almonds on the side before serving.