Antipasto

INGREDIENTS

• 1 pound bocconcini (small balls of fresh mozzarella cheese)
• 1 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh flat-leaf parsley
• 1/2 teaspoon crushed red-pepper flakes
• Coarse salt and freshly ground pepper
• 1 cup roasted red peppers, drained
• 1 small clove garlic, thinly sliced
• 2 large heads radicchio di Treviso, separated into leaves
• 8 fresh figs, halved lengthwise
• 2 cups artichoke hearts, drained and quartered
• 1 pound Pecorino cheese, cubed
• 1 pound provolone cheese, cubed
• 3/4 pound air-dried sopressata, thinly sliced
• 3/4 pound refrigerator-dried sopressata, thinly sliced
• 1 1/2 cups pepperoncini, drained
• 1 1/2 cups mixed olives, drained
• 1 1/2 cups peppadew peppers
• 3/4 pounds salami, thinly sliced
• 3/4 pounds prosciutto, very thinly sliced
• Breadsticks, for serving