Antipasto Toscano

Method

Arrange the sliced salami and prosciutto on a large wooden board or platter, folding or rolling them loosely. Scatter the Pecorino and Parmigiano chunks amongst the cured meats. Distribute the marinated artichoke hearts, black and green olives, and roasted red peppers evenly across the board. Toss the drained cannellini beans with a pinch of salt and scatter over the arrangement. Drizzle the entire board generously with extra virgin olive oil and sprinkle the red wine vinegar over the top. Finish with a light scattering of sea salt, black pepper, and arrange the fresh rosemary sprigs as garnish. Serve at room temperature, allowing guests to select their preferred items.