Ingredients:

  • 4 oz Prosciutto di Parma, thinly sliced
  • 4 oz Genoa Salami, sliced into rounds
  • 4 oz Soppressata or Spicy Capicola, sliced into rounds
  • 6 oz Fresh Mozzarella pearls
  • 5 oz Aged Sharp Provolone, cubed
  • 5 oz Parmigiano-Reggiano, broken into rustic chunks
  • 1/2 cup Castelvetrano Olives, pitted
  • 1/2 cup Marinated Artichoke Hearts
  • 1/2 cup Roasted Red Peppers, sliced
  • 1/4 cup Cornichons or pickled peppadews
  • 1 cup Seedless Grapes, on the stem
  • 8 oz Cherry Tomatoes, halved
  • 1/2 cup Fresh Basil leaves
  • 1 tbsp Extra Virgin Olive Oil
  • 1 baguette, sliced into rounds
  • 4 oz Raincoast Crisps or Italian Grissini breadsticks

Instructions:

  1. Place ramekins on the board in a triangular pattern to act as anchors.
  2. Fill the ramekins: one with olives, one with artichokes, and one with pickled peppers.
  3. Fold the Prosciutto into loose, ribbon-like piles to create height on the board.
  4. Arrange the salami and soppressata in overlapping rivers or fans curving around the anchor bowls.