Large round plastic serving platter with a lid

1/2 lb. of mozzarella cheese sliced or mozzarella balls or slices whichever you prefer

1/2 lb. asiago cheese sliced

1/2 lb. gorgonzola sliced

1/2 lb. provolone sliced

1/2 lb. fontina sliced

1/2 lb. mortadella (Italian Bologna ) sliced to medium thickness

1/2 lb. hard and genoa salami sliced to medium thickness

1/2 lb. of pepperoni sliced to medium thickness

1/2 lb. of prosciutto sliced to medium thickness

1/2 lb. of soppressata cut into medium-thick circles

If you are feeding more people you can use a lb. or more of the meat and cheese. One loaf of freshly sliced Italian bread

One or two boxes of Italian breadsticks

Fresh figs cut in half if you do not like figs you can leave that out

One lb. of red seedless grapes

One lb. of Cherry tomatoes

Back plums cut in half

One lb. of Italian olives and Greek olives

1/2 to 1 lb. of mild pepperoncini peppers

1/2 to 1 lb. of sweet Italian peppers

Disposable cups to put the olives, grapes, tomatoes, and peppers in

1/2 lb. of mozzarella cheese sliced or mozzarella balls or slices whichever you prefer 1/2 lb. asiago cheese sliced 1/2 lb. gorgonzola sliced 1/2 lb. provolone sliced 1/2 lb. fontina sliced 1/2 lb. mortadella (Italian Bologna ) sliced to medium thickness 1/2 lb. hard and genoa salami sliced to medium thickness 1/2 lb. of pepperoni sliced to medium thickness 1/2 lb. of prosciutto sliced to medium thickness 1/2 lb. of soppressata cut into medium-thick circles 1/2 to 1 lb. of mild pepperoncini peppers 1/2 to 1 lb. of sweet Italian peppers

Roll up your meat and place it on one side of the tray layering it as you go to give it a nice appearance.

Roll up your cheese just like your meat, unless you are using fresh mozzarella , then just roll up the other cheeses.

Place all of your other ingredients in the middle of your platter in a neat fashion

Cover and put in the refrigerator until you are ready to serve. Do not leave this out for a long period of time or the meat and cheese will go bad