INGREDIENTS
3 oz
Pepperoni
6 oz
Prosciutto
6 oz
Salami
1 cup
Artichoke hearts
1 tbsp
Parsley, fresh leaves
1/2 cup
Peppadew peppers
1 cup
Olives, mixed
1 pinch
Red pepper flakes
1 tbsp
Olive oil
1/2 cup
Marcona almonds
1
loaf Focaccia bread, toasted and sliced
8 oz
Asiago
8 oz
Bocconcini
8 oz
Parmesan
8 oz
Provolone