Recipes:
## Antipasto Platter
### INGREDIENTS
* 4 ounces mozzarella cheese
* 4 ounces thinly sliced prosciutto
* 1 (6-ounce) can solid-pack tuna
* 1 (6-ounce) jar marinated artichoke hearts
* 4 ounces boiled shrimp
* 2 roasted red bell peppers
* 8 green olives
* 8 cherry tomatoes
* 4 leaves arugula and radicchio
* 2 ounces pepperoni, sliced
* 4 bread sticks
* Garlic salt and pepper
**SERVES:** 4
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### MAKE AHEAD
Assemble the platter **2 to 4 hours in advance**. Store in the refrigerator covered with plastic wrap until serving time.
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### VARIATION
For a greater variety, add fresh vegetables and fruit, such as **cucumber slices, carrot sticks, melon slices and grapes**.
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### DIRECTIONS
**1.** Cut the mozzarella into medium cubes. Cut each prosciutto slice into halves or thirds; roll up.
**2.** Drain tuna and artichoke hearts. Break up tuna with a fork or cut into chunks with a sharp knife. Peel shrimp.
**3.** Cut roasted peppers into strips. Rinse olives and tomatoes; pat dry. Line serving platter with arugula. Place radicchio leaves in the center of the platter.
**4.** Arrange mozzarella, prosciutto, pepperoni, artichokes, shrimp, tuna, peppers, olives, tomatoes and bread sticks on platter. Season with garlic salt and pepper.
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### Make It Quicker
If boiling the shrimp yourself, look for the pre-cleaned and deveined variety available at many fish counters.
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