Remove mozzarella, provolone, and cold cuts from refrigerator 15–20 minutes before serving so they come to near room temperature. Arrange prosciutto, salami and soppressata on a large wooden board or platter in separate folded or rolled piles for easy picking.

Place cheeses and accompaniments

Slice or tear mozzarella into bite-size pieces and fan the provolone. Place cheeses on the board with small gaps between meats. Add bowls or piles of marinated artichokes, roasted red peppers, olives, pepperoncini, and sun-dried tomatoes around the meats and cheeses.

Bread and nuts

Slice the Italian bread or ciabatta into 1/2-inch slices. If desired, lightly brush with 1–2 tbsp olive oil and toast in a 400°F (200°C) oven for 6–8 minutes until just crisp. Place roasted mixed nuts in a small pile or bowl on the board.

Dress and finish platter

Drizzle the remaining 1–2 tbsp extra-virgin olive oil over roasted peppers and artichokes and the balsamic glaze sparingly over the provolone or mozzarella. Scatter fresh basil leaves and chopped parsley over the board, season olives and vegetables with a pinch of sea salt and crack black pepper across the cheeses and meats. Serve with small tongs or cocktail forks.

Bruschetta Trio (tomato, mushroom, ricotta-honey)

Toast bread

Preheat oven to 425°F (220°C). Arrange the loaf slices on a baking sheet, brush both sides lightly with 2 tbsp olive oil, sprinkle with 1 tsp kosher salt. Toast 6–8 minutes, flip, and toast additional 4–6 minutes until golden and crisp. Remove and cool slightly.

Make tomato topping

In a medium bowl combine halved cherry tomatoes, finely diced red onion, 1 minced garlic clove, 2 tbsp olive oil, 1 tsp red wine vinegar, and the chiffonade of basil. Season with sea salt and cracked black pepper. Let sit 10 minutes to marry flavors.

Make mushroom topping

Heat 1 tbsp butter in a skillet over medium-high heat. Add sliced cremini mushrooms and cook without overcrowding until they brown, about 6–8 minutes. Add 1 tbsp finely chopped shallot, 1 minced garlic clove and 1 tsp fresh thyme; sauté 1–2 minutes until fragrant. Season with salt and pepper and finish with a drizzle of olive oil if dry. Remove from heat.

Make ricotta-honey topping

In a small bowl stir together 1 cup whole-milk ricotta, 2 tbsp honey and 1 tsp lemon zest until smooth. Taste and adjust honey or lemon for balance; add pinch of salt if needed.

Assemble bruschetta

For each toasted slice, spoon a portion of the chosen topping: tomato mix for classic, mushroom mixture for savory, and ricotta-honey topped with a basil leaf and a final drizzle of honey. Arrange on a platter and serve warm or room temperature.

Soup Shooter: Stracciatella alla Romana (Italian egg-drop soup)

Heat stock

Pour 6 cups low-sodium chicken or vegetable stock into a medium saucepan and bring to a gentle simmer over medium heat. Taste and adjust seasoning with salt and pepper—remember the cheese will add saltiness.

Prepare egg-cheese mixture

In a bowl whisk together 3 large eggs until homogeneous. Add 1 cup freshly grated Parmigiano-Reggiano, 2 tbsp semolina flour (or fine breadcrumbs), and a pinch of freshly grated nutmeg. Whisk until smooth and slightly thickened; season lightly with black pepper.

Create the stracciatella ribbons

When the stock is simmering, reduce heat to low so it is gently moving but not boiling. Using a fork or spoon, create a slow whirlpool in the stock. Slowly drizzle the egg-cheese mixture into the simmering stock in a thin stream while stirring gently in one direction. The eggs will set into delicate ribbons and strands (stracciatella). Continue stirring for 30–45 seconds until cooked through but still tender.

Finish and serve

Ladle the soup into shooter glasses or small cups. Garnish each with a pinch of chopped flat-leaf parsley, a little lemon zest if desired, and a light grind of black pepper. Serve immediately warm.

Finishing & Serving

Arrange the antipasto platter, bruschetta trio, and soup shooters on a buffet or serving table grouped for easy picking. Replenish bread and toasted slices as needed. Provide small plates, toothpicks, napkins, and small spoons for the soup shooters. Garnish the entire display with extra basil and parsley sprigs and a final crack of black pepper.