1 brick cream cheese
1 cup ricotta cheese
1/2 cup jarred green olives with pimiento drained very well
1 clove garlic, grated or finely chopped
8 slices prosciutto di Parma
8 slices Genoa salami
8 slices capocollo (hot ham)
8 sesame bread sticks
8 celery sticks, ribs halved lengthwise, leafy tops intact
Serve these with an assortment of store-bought antipasti such as:
Roasted red peppers
Eggplant in extra virgin olive oil (EVOO)
Giardiniera hot vegetable salad
Combine cream cheese, ricotta, olives with pimiento and garlic in processor bowl and process until smooth.
To make each horn, place a piece of prosciutto on work surface and spread with a layer of cheese, top that layer with a slice each of Genoa and ham layered next to each other. Spread more cheese over the salami and ham and place a bread stick and a celery stick at 1 end of the meats with ends hanging off to the side. Wrap and roll the meat forming a fancy Italian horn. Repeat with remaining ingredients.
Arrange a platter with antipasti and garnish with a pile of Italian horns.