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Italian Horns


  • 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)

  • Artichoke hearts

  • Giardiniera hot vegetable salad

  • Marinated mushrooms


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.