The Official Site of Businesses of Arthur Avenue Known As LITTLE ITALY IN THE BRONX ™

Antipasti Plate from Mike’s Deli


• 6 ounces prosciutto di Parma, thinly sliced
• 6 ounces mortadella
• 1 sopressata (6 ounces), skinned and thinly sliced
• 1 homemade (6 ounces), dried, sweet Italian sausage, thinly sliced
• ½ pound sharp imported provolone , sliced into 1 x ½-inch batons
• ½ pound Parmigiano-Reggiano, cut into chunks
• ½ pound Calabrese peppered pecorino
• ¼ pound fresh mozzarella, sliced ¼ to ½ inch thick
• 1 tomato, sliced
• Salt and pepper to taste
• Extra-virgin olive oil to drizzle
• Basil leaves to garnish

Prepare a large platter with listed ingredients. For presentation, David rolls each slice of prosciutto, mortadella, and sopressata and fans them around the edge of the plate, alternating with sections of the sausages, provolone, Parmigiano-Reggiano, and pecorino. Serve the mozzarella alongside the slices of tomato. Salt and pepper the platter, then drizzle with the extra-virgin olive oil. Garnish with basil leaves.