Ingredients:

  • 250g Prosciutto di Parma, paper-thin ribbons
  • 200g Genoa Salami, sliced into rounds
  • 200g Spicy Sopressata or Calabrian Salami
  • 150g Mortadella, folded into quarters
  • 250g Sharp Provolone, cubed
  • 200g Fresh Mozzarella Pearls
  • 200g Aged Parmigiano-Reggiano, broken into jagged chunks
  • 150g Creamy Goat Cheese
  • 2 cups Castelvetrano olives, smashed
  • 12 oz marinated artichoke hearts, drained
  • 1 cup Peppadew peppers, stuffed with goat cheese
  • 1 cup Roasted red peppers, sliced into ribbons
  • 1 cup Marcona almonds
  • 1 jar fig jam
  • 2 batches Rosemary focaccia or thin grissini
  • 1 cup fresh grapes

Instructions:

  1. Drain the 12 oz of artichoke hearts and 1 cup of roasted red peppers. Toss them in a bowl with extra virgin olive oil, a splash of red wine vinegar, and dried oregano, then let them sit in the fridge for 24 hours.
  2. Fold the 150g of Mortadella into quarters and roll the 200g of Genoa Salami into cones. Drape the 250g of Prosciutto di Parma in ribbon like nests on a parchment lined tray.
  3. Break the 200g of Aged Parmigiano Reggiano into 2cm pieces using a prying motion with your knife. Cube the 250g of Sharp Provolone and drain the 200g of Mozzarella pearls thoroughly.
  4. Fill each of the Peppadew peppers with a small amount of the 150g of Creamy Goat Cheese. Do this until all peppers are plump and overflowing slightly.
  5. Place your fig jam jar and bowls of 2 cups of Castelvetrano olives and marinated artichokes on the board first.
  6. Position the prosciutto nests near the grapes and the spicy sopressata near the sharp provolone. Ensure the different colors of meat are spaced out for visual contrast.
  7. Tumble the 1 cup of Marcona almonds and 1 cup of fresh grapes into the small empty spaces between the meats and cheeses. Pack them tightly to make the board look abundant and lush.
  8. Arrange the 2 batches of Rosemary focaccia or grissini on a separate platter or in a rustic basket. Bake the bread for 5 minutes just before guests arrive so the rosemary aroma fills the room.
  9. Remove the meat and cheese from the fridge 45 minutes before serving. Wait until the cheese loses its chilled sweat and the meat fats look shiny and translucent.
  10. Add a few sprigs of fresh rosemary or oregano over the olives and peppers just before the first guest walks in. This provides a fresh, herbal scent that enhances the marinated flavors.