Italian Horns (Rachael Ray) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 brick cream cheese |
1 cup ricotta cheese |
1/2 cup jarred green olives with pimiento drained very well |
1 clove garlic, grated or finely chopped |
8 slices prosciutto di parma |
8 slices genoa salami |
8 slices copicolla (hot ham) |
8 sesame bread sticks |
8 celery sticks, ribs halved lengthwise, leafy tops intact |
roasted red peppers |
eggplant in extra-virgin olive oil |
artichoke hearts |
giardiniera hot vegetable salad |
marinated mushrooms |
Directions:
1. Combine cream cheese, ricotta, olives with pimiento and garlic in processor bowl and process until smooth.
2. To make each horn, place a piece of prosciutto on work surface and spread with a layer of cheese, top that layer with a slice each of Genoa and ham layered next to each other. Spread more cheese over the salami and ham and place a bread stick and a celery stick at 1 end of the meats with ends hanging off to the side. Wrap and roll the meat forming a fancy Italian horn. Repeat with remaining ingredients.
3. Arrange a platter with antipasti and garnish with a pile of Italian horns.
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