Antipasto, an Italian-style hors d'oeuvres, typically contains a variety of meats, cheeses, and vegetables. “Antipasto” literally translates from Italian to “before the meal” in English.)
In a medium mixing bowl, toss the tomato, mozzarella, oregano, basil and crushed red pepper together. Season to taste with salt.
Cover with plastic wrap and refrigerate for an hour. Let sit at room temperature for 20 minutes before serving.
For the garlic bread:
Preheat oven to 375ºF (190ºC).
In a small bowl stir together the butter, olive oil, garlic and parsley until completely combined. Use a knife to spread the mixture over each half of the bread.
Bake until the bread is golden brown and crisp, about 15 minutes. Slice into 1” slices for serving.
For assembly:
Add the bruschetta to a small bowl and the marinated tomato and mozzarella salad to another.
Add the burrata to a dish and drizzle with olive oil (this cheese tends to spread out). Arrange on the platter then place the pecorino on another side of the board. Add olive oil and balsamic vinegar to a small dish for dipping.
Arrange the salami and mortadella on the platter followed by pepperoncini, artichokes, olives, anchovies, nuts on the platter.
Wrap the prosciutto slices around the breadsticks and add to the board with the Foccocia and garlic bread slices. Garnish with basil and oregano.