I served this at a brunch with Quiche Lorraine, assorted breads and a fresh fruit platter. It was a tremendous success. Also can be made ahead of time and then arranged on the platter with the sliced meats. I added ham with the salami. the feta was fantastic, but the goat cheese kind of fell apart. I probably would use asaigo next time.
I have made this many times (from a So. Living Christmas book). Many people have asked for the recipe. Used fresh mozzarella and Boar's Head Mozzarella & Salami log (or just hard salami), instead of goat & feta cheese. Have used both mild and hot pickled okra, which adds a great southern touch. Made it ahead of time in a.m. to be served at dinner.
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