Ingredients:

  • 4 oz (115g) Prosciutto di Parma, thinly sliced
  • 4 oz (115g) Genoa Salami, sliced into rounds
  • 4 oz (115g) Soppressata or Spicy Capicola
  • 8 oz (225g) Fresh Mozzarella pearls (Bocconcini)
  • 4 oz (115g) Aged Parmesan or Pecorino Romano, broken into chunks
  • 4 oz (115g) Sharp Provolone, cubed
  • 1 cup (150g) Marinated artichoke hearts, drained
  • 1 cup (150g) Castelvetrano olives
  • 1 cup (150g) Cherry tomatoes, halved
  • 1 cup (150g) Roasted red peppers, sliced into strips
  • 1 medium (150g) Cucumber, sliced into rounds
  • 1/2 cup (15g) Fresh basil leaves
  • 1 tbsp (15ml) Extra virgin olive oil
  • 1 tsp (5g) Flaky sea salt
  • 1 box (100g) Italian grissini (breadsticks)

Instructions:

  1. Place small ceramic ramekins on the wooden board in a triangular pattern and fill them with olives and marinated artichoke hearts to create structural anchors.
  2. Create 'rivers' of meat by folding the prosciutto into ribbons and layering the salami and capicola in overlapping shingles.
  3. Nestle the mozzarella pearls, Parmesan chunks, and Provolone cubes in the gaps between the bowls and the meats.
  4. Tuck the halved cherry tomatoes, cucumber rounds, and roasted red pepper strips into the remaining open spaces on the board.
  5. Scatter fresh basil leaves over the platter and drizzle with extra virgin olive oil.
  6. Finish with a sprinkle of flaky sea salt and serve immediately with Italian grissini on the side.