Formaggi E Salumi Recipe

Prepare hard cheeses

Using a sharp knife, cut Parmigiano-Reggiano into 1–1.5 cm chunks or shards. Arrange the pieces so guests can break or shave them.

Prepare Pecorino

Slice the Pecorino into thin wedges about 3–4 mm thick to make it easy to bite and pair with meats.

Serve soft cheeses

Cut the Taleggio into 1 cm-thick slices and place on the board so the rind faces outward. Drain the bocconcini and pat dry; arrange in a small pile or scatter around the board.

Lay out prosciutto slices loosely folded or rolled so they’re easy to pick up. Thinly slice or fan the salami and arrange overlapping to create texture. Slice the soppressata into 2–3 mm rounds and place in a separate cluster to avoid flavors blending too much.

Prepare bread and crostini

Lightly brush the bread slices with half of the olive oil and toast in a 200°C (400°F) oven for 6–8 minutes until golden and crisp. Alternatively, grill briefly. Arrange crostini or grissini alongside the toasted bread.

Olives and pickles

Put mixed olives in a small bowl. Drain cornichons or pickled peppers and place in a separate small dish so their brine doesn’t soak other items.

Nuts and fruit

Lightly toast the walnuts or almonds in a dry skillet over medium heat for 2–3 minutes, shaking the pan, until fragrant — cool briefly. If using fresh figs, halve them; if grapes, leave in small clusters.

Spreads and honey

Spoon fig jam into a small ramekin. Warm honey slightly (10–15 seconds in microwave) so it’s pourable and place in a small dish for drizzling.

Seasoning

Mix the remaining olive oil with sea salt flakes and freshly ground pepper in a tiny dish for guests to drizzle over cheese if desired.

Choose a wooden board or large platter. Begin by placing the bowls (olives, cornichons, jam, honey) spaced across the board to create anchor points. Arrange cheeses in separate areas with space between them so each can be sampled on its own.

Place the cured meats in clusters near cheeses that pair well (prosciutto with mozzarella or Parmigiano; salami with Pecorino). Fan bread slices and crostini near meats and cheeses so guests can assemble bites easily.

Scatter toasted nuts and fresh fruit around the board to add color and texture. Add basil leaves and a rosemary sprig for aroma. Put the small dish with olive oil, salt and pepper on the board for optional finishing.

Finish by drizzling a little olive oil over the bocconcini and a few drops of honey over a small pile of Parmigiano shards if desired. Provide small cheese knives, toothpicks, and napkins.