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Restaurants›Basilico | Ristorante Italiano›Affettati E Formaggi (for 2 Or 4) (gf Option) Recipe

Affettati E Formaggi (for 2 Or 4) (gf Option) Recipe

Name: Basilico | Ristorante Italianos Affettati E Formaggi (for 2 Or 4) (GF Option) Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 4 oz sliced prosciutto (thin); 4 oz sliced salami (such as Napoli or Genoa); 3 oz sliced soppressata or coppa; 2 oz cured sausage (sliced, optional); 4 oz soft cheese (e.g., fresh ricotta or burrata); 3 oz semi-soft cheese (e.g., Taleggio or Fontina); 2 oz aged hard cheese (e.g., Parmigiano-Reggiano or aged Pecorino); 2 oz blue or washed-rind cheese (weekly selection); 3 tbs mostarda (fruit mustard) or spicy fruit preserve; 6 pieces mixed pickles (cornichons, pickled onions, or giardiniera); 1 oz marcona or whole almonds (lightly toasted); 1 tbs honey; 1 tsp Dijon mustard (optional); 1 tbs extra-virgin olive oil; 2 sprigs fresh herbs (rosemary or thyme sprigs); 12 pieces thin toasted baguette slices or crostini; 12 pieces gluten-free crackers or toasted GF baguette; 1 clove garlic clove (for rubbing crostini); 0.5 cups microgreens or arugula (small handful); 1 piece lemon wedge (for squeezing over soft cheese, optional); 0 to taste freshly cracked black pepper

Inspired by Basilico | Ristorante Italiano

Time35m

Serves2

Selection of imported and local salumi and weekly selections of cheeses topped with "mostarda", pickles and crostini.

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Ingredients

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Charcuterie

4 oz sliced prosciutto (thin)

4 oz sliced salami (such as Napoli or Genoa)

3 oz sliced soppressata or coppa

2 oz cured sausage (sliced, optional)

Cheeses

4 oz soft cheese (e.g., fresh ricotta or burrata)

3 oz semi-soft cheese (e.g., Taleggio or Fontina)

2 oz aged hard cheese (e.g., Parmigiano-Reggiano or aged Pecorino)

2 oz blue or washed-rind cheese (weekly selection)

Condiments & Accoutrements

3 tbs mostarda (fruit mustard) or spicy fruit preserve

6 pieces mixed pickles (cornichons, pickled onions, or giardiniera)

1 oz marcona or whole almonds (lightly toasted)

1 tbs Honey

1 tsp Dijon mustard (optional)

1 tbs extra-virgin olive oil

2 sprigs fresh herbs (rosemary or thyme sprigs)

Crostini & Bread (GF option)

12 pieces thin toasted baguette slices or crostini

12 pieces gluten-free crackers or toasted GF baguette

1 clove garlic clove (for rubbing crostini)

Garnish & Finish

1/2 cups microgreens or arugula (small handful)

1 piece lemon wedge (for squeezing over soft cheese, optional)

0 to taste freshly cracked black pepper

Method

Charcuterie

Arrange meats

On a large serving board or platter, gently fan and fold the prosciutto slices into loose rosettes. Arrange the salami in slightly overlapping rounds. Fold or roll the soppressata/coppa into bite-sized ribbons and place near the other meats. Stagger the different meats so guests can easily pick pieces.

If using a cured sausage, slice into 1/8- to 1/4-inch rounds and display in a small pile or lined row. Leave small gaps between meats for cheeses and condiments.

Cheeses

Prepare cheeses

Place the soft cheese (ricotta or burrata) in a small bowl or directly on the board with a small spoon or spreader. Score the rind of semi-soft cheese and set a cheese knife nearby. Break the hard cheese into shards or cut into small chunks. Place the blue or washed-rind cheese with its own knife to avoid cross-flavoring.

Leave cheeses at room temperature for 20–30 minutes before serving so flavors and textures open up (do this ahead if possible).

Condiments & Accoutrements

Mostarda & pickles

Spoon the mostarda into a small ramekin and set on the board near the cheeses. Place the mixed pickles in a separate small bowl or arrange them in a neat pile. Offer the Dijon mustard in a tiny dish if using.

Scatter toasted almonds around the board near cheeses, and drizzle the honey into a small dish or lightly over a portion of the soft cheese for guests who want sweetness.

Tuck fresh herb sprigs between components for aroma and visual interest.

Crostini & Bread (GF option)

Prepare crostini

If using baguette slices: brush both sides lightly with olive oil and toast in a 375°F (190°C) oven for 8–10 minutes, turning once, until golden and crisp. If making garlic-rubbed crostini, carefully rub the warm toast with the cut side of the garlic clove.

For gluten-free option: arrange gluten-free crackers or toasted GF baguette slices in a separate stack or bowl so guests who require GF can help themselves. Keep GF items separate from wheat crostini to avoid cross-contact.

Garnish & Finish

Final assembly

Position cheeses and condiments so there is a balance of colors and textures across the board. Place small spoons or spreaders in the mostarda and soft cheese. Add microgreens or arugula in small clusters for color and a bright bite. Offer a lemon wedge next to the soft cheese for anyone who wants a hint of acid. Finish with a light drizzle of olive oil over the semi-soft cheese and a crack of black pepper if desired.

Label items if serving guests with allergies (e.g., list which items are gluten-free). Serve immediately. For a party of 2, this board is ready to eat; for 4, expand portions slightly or refill as needed.