Waterdeep Charcuterie

Ingredients

• About 4 ounces grissini (breadsticks)
• ½ ripe cantaloupe, skinned, seeded, and thinly sliced
• ½ pound prosciutto, thinly sliced
• 1 cup green olives (such as Castelvetrano; see Tip)
• 1 cup sweet or spicy Peppadew peppers
• 1.5 cups cherry or grape tomatoes, assorted colors
• 1 cup salted mixed nuts
• ½ cup grainy mustard
• 1 pound assorted sliced meats (such as bresaola, capicola, coppa, salami, soppressata, mortadella, and summer sausage)
• 4 to 6 mini (Persian) cucumbers, quartered lengthwise
• ½ baguette, sliced

Instructions

1. Wrap a few grissini and cantaloupe slices with pieces of prosciutto, if desired. Place the wrapped and unwrapped grissini in a glass so they stand up. Roll or fold the remaining pieces of prosciutto attractively.
2. Place the olives, Peppadews, tomatoes, nuts, and mustard in separate small bowls and add the bowls and grissini to a large platter or board with some space among them. Arrange the folded meats (keeping the types separate), prosciutto-wrapped melon slices (if using), cucumber spears, remaining melon, and baguette slices attractively around them, and serve.