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