Ingredients

• 1 brick cream cheese
• 1 cup ricotta cheese
• 1/2 cup jarred green olives with pimiento drained very well
• 1 clove garlic, grated or finely chopped
• 8 slices prosciutto di Parma
• 8 slices Genoa salami
• 8 slices copicolla (hot ham)
• 8 sesame bread sticks
• 8 celery sticks, ribs halved lengthwise, leafy tops intact
• Roasted red peppers
• Eggplant in extra-virgin olive oil
• Artichoke hearts
• Giardiniera hot vegetable salad
• Marinated mushrooms

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Instructions

1. Combine cream cheese, ricotta, olives with pimiento and garlic in processor bowl and process until smooth.
2. To make each horn, place a piece of prosciutto on work surface and spread with a layer of cheese, top that layer with a slice each of Genoa and ham layered next to each other. Spread more cheese over the salami and ham and place a bread stick and a celery stick at 1 end of the meats with ends hanging off to the side. Wrap and roll the meat forming a fancy Italian horn. Repeat with remaining ingredients.
3. Arrange a platter with antipasti and garnish with a pile of Italian horns.