Italian Horns

Serve with Spaghetti Meatballs and Tomato-Basil Sauce.


  • 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.

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