ANTIPASTO PLATTER OF HARD SAUSAGES

Ingredients

• 1 medium roasted red bell pepper, peeled, seeded and julienne
• 1 medium roasted yellow bell pepper, peeled, seeded and julienne
• 1 medium roasted green bell pepper, peeled, seeded and julienne
• Drizzle extra virgin olive oil
• Salt
• Freshly ground black pepper
• 4 stalks celery, thinly sliced and blanched
• Drizzle truffle oil
• 2 to 3 pounds assorted dry and semi-dry sausages
• 1/2 pound wedge of Parmigiano-Reggiano cheese
• 2 dozen toasted crouton rounds (olive oil, salt and pepper)

Instructions

In a mixing bowl, combine the peppers. Season with a drizzle of olive oil, salt and pepper. Set aside. In another mixing bowl, combine the sliced celery. Season with a drizzle of truffle oil, salt and pepper. Build your ANTIPASTA platter, with the sliced sausages, roasted red peppers, Celery Truffle Salad, Marinated Beans, cheese and croutons.

Yield: 8 to 10 servings

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