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Italian Charcuterie Board

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A generous Italian-inspired charcuterie board loaded with cured meats, flavorful cheeses, briny olives, marinated vegetables, fresh fruit, nuts, and assorted breads. It is an easy, impressive appetizer for holidays, dinner parties, and casual gatherings.

Ingredients

  • Prosciutto, thinly sliced
  • Genoa salami, thinly sliced
  • Soppressata, thinly sliced
  • Capocollo, thinly sliced
  • Parmigiano-Reggiano, broken into chunks
  • Fresh mozzarella balls
  • Provolone, sliced into wedges or cubes
  • Gorgonzola, small wedge
  • Green olives
  • Kalamata olives
  • Marinated artichoke hearts
  • Roasted red peppers, sliced
  • Cherry tomatoes
  • Fresh grapes
  • Fresh figs, when available
  • Almonds, toasted or roasted
  • Grissini
  • Crostini
  • Focaccia, cut into small pieces
  • Pesto
  • Fig preserves
  • Fresh basil leaves

Instructions

  1. Choose a large wooden board, serving platter, or tray with enough room for all of the ingredients.
  2. Place small bowls on the board first and fill them with olives, pesto, fig preserves, artichoke hearts, or other ingredients containing liquid.
  3. Position the Parmigiano-Reggiano, mozzarella, provolone, and Gorgonzola around the board, leaving space between each variety.
  4. Slice some of the firmer cheeses and leave others in rustic wedges or chunks. Provide small cheese knives as needed.
  5. Arrange the prosciutto, Genoa salami, soppressata, and capocollo around the cheeses, folding or loosely bunching the slices for height and texture.
  6. Add the roasted red peppers, cherry tomatoes, grapes, and fresh figs to the larger open spaces.
  7. Arrange the grissini, crostini, and focaccia around the edges and between the meats and cheeses.
  8. Scatter almonds into smaller gaps to create a full, abundant presentation.
  9. Add bowls of pesto and fig preserves with small spoons or spreaders.
  10. Finish with fresh basil leaves placed throughout the board for color and fresh flavor.
  11. Fill any remaining spaces with additional olives, almonds, tomatoes, grapes, figs, or bread.
  12. Serve with small plates, napkins, cheese knives, spreaders, and cocktail picks.

Notes

  • For a simple Italian cheese board, omit most of the cured meats and focus on Parmigiano-Reggiano, mozzarella, provolone, Gorgonzola, olives, fruit, nuts, and bread.
  • For an antipasto-style board, add marinated mushrooms, pepperoncini, sun-dried tomatoes, and additional artichokes and roasted peppers.
  • For extra sweetness, add fresh pears, dried apricots, dates, or additional fig preserves.
  • For a Caprese-inspired section, combine fresh mozzarella, cherry tomatoes, and basil with a little olive oil and balsamic glaze.
  • Individual Italian charcuterie plates can be prepared for dinner parties or individually portioned appetizers.
  • To prepare ahead, portion the meats, cut the cheeses, wash the fruit, and drain the marinated vegetables. Refrigerate perishable ingredients separately until assembly.
  • Add grissini, crostini, nuts, and other crisp ingredients shortly before serving to prevent them from absorbing moisture.
  • Refrigerate leftover meats, cheeses, pesto, olives, marinated vegetables, and cut produce promptly. Store breads and nuts separately.

Nutrition

Find it online: https://thefamilycooking.com/italian-charcuterie-board/