- Assorted cut-up vegetables (such as carrots, cucumbers, red bell peppers, yellow bell peppers, cherry tomatoes, fennel bulbs, green onions and radishes)
- Extra-virgin olive oil
- Sea salt
- Crusty Italian bread
- Paper-thin prosciutto slices
- Arrange vegetables on platter. Allow guests to drizzle oil onto their plates and season oil to taste with salt. Serve olive oil with vegetables, bread and prosciutto.