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now you're cooking: Salads
Ingredients| 1/8 | lb | Boar's Head Hot Sopressata, Thinly Sliced |
| 1/8 | lb | Boar's Head Prosciutto di Parma®, Thinly Sliced |
| 1/8 | lb | Boar's Head Sweet Sopressata, Thinly Sliced |
| 1/8 | lb | Boar's Head Hickory Smoked Gruyere Cheese, Long Thin Strips |
| 1/8 | lb | Boar's Head Picante Provolone Cheese, Halved |
| 1 | jar | Artichoke Hearts, Halved |
| 1 | tsp | Capers, Drained |
| 10 | Grape Tomatoes | |
| 3 | slices | Red Peppers, Roasted |
| 3 | slices | Yellow Peppers, Roasted |
| 1/8 | lb | Boar's Head Italian Roasted Ham, Thinly Sliced |
| 1/8 | lb | Boar's Head Manchego Cheese, Sliced in Wedges |
| 1/8 | lb | Boar's Head Serrano Ham, Thinly Sliced |
| 1 | cup | Olives, Assorted Italian |
Directions- In the center of a serving platter place the medley of: grape tomatoes, roasted red and yellow peppers, assorted olives, grilled marinated artichoke hearts, and caper berries.
- Place assorted Boar’s Head meats and cheeses around the medley alternating for color. Clockwise from top: Cotto ham thinly sliced, sticks of Gruyere cheese, thinly sliced Bresaola, Provolone, sweet and hot Sopressata slices, Manchego cheese triangles, and very thinly sliced Serrano ham. Serve with olive oil toasted baguette slices.
