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