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Martha Stewart


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1 pound bocconcini (small balls of fresh mozzarella cheese)

1 1/2 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh flat-leaf parsley

1/2 teaspoon crushed red-pepper flakes

Coarse salt and freshly ground pepper

1 cup roasted red peppers, drained

1 small clove garlic, thinly sliced

2 large heads radicchio di Treviso, separated into leaves

8 fresh figs, halved lengthwise

2 cups artichoke hearts, drained and quartered

1 pound Pecorino cheese, cubed

1 pound provolone cheese, cubed

3/4 pound air-dried sopressata, thinly sliced

3/4 pound refrigerator-dried sopressata, thinly sliced

1 1/2 cups pepperoncini, drained

1 1/2 cups mixed olives, drained

1 1/2 cups peppadew peppers

3/4 pounds salami, thinly sliced

3/4 pounds prosciutto, very thinly sliced

Breadsticks, for serving

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