Ingredients

• Italian meats – prosciutto, sopressata, bresaola, salami. "Basically anything that ends with an 'O,' an 'A' or an 'I'"
• Cheese – Rachael's favorites include Robiola, Provolone and Boursin. She adds a little flair to the Boursin by topping it with store-bought pesto and strips of sun-dried tomatoes.
• Bread or Celery Sticks – Put the bread or celery sticks in fun glasses; it's best if you can find ones that are taller with a larger mouth like water glasses. This will give some height to your snacking platter.
• Mixed Nuts - A glass that has a small mouth, like a brandy snifter, is perfect for nuts! Instead of digging through a bowl that everyone’s got their hands in, guests will have to pour the nuts into their hand because of the small opening.
• Olives - Rocks glasses work well to put olives in. Be sure to put out an empty dish for the pits!
• Artichokes, peppers and tomatoes - Roasted and marinated veggies tend to have a bit of liquid in them so it's best to use a small bowl or dish for these. Not too big though, you don’t want it to take to much room on the cutting board.