Charcuterie Recipe

Prepare and roast vegetables

Preheat oven to 425°F (220°C). Cut the eggplant into 1/2-inch slices or 3/4-inch lengthwise planks and toss with 1 tablespoon olive oil and a pinch of salt. Place eggplant on a parchment-lined baking sheet. Cut red peppers in half, remove seeds, brush with 1 tablespoon olive oil and place cut-side down on the sheet. Toss whole mushrooms with 1 tablespoon olive oil and a pinch of salt and scatter on the sheet. Roast for 20–25 minutes until peppers skin is blistered and starting to char, eggplant is tender and mushrooms are browned.

Peel peppers and slice

Remove peppers to a bowl, cover with plastic wrap and let steam for 10 minutes. Peel off skins, slice into 1/2-inch strips and place in a shallow dish.

Marinate vegetables

In a small bowl whisk together minced garlic, red wine vinegar, lemon juice, dried oregano, crushed red pepper flakes, remaining 1 tablespoon olive oil, salt and black pepper. Add the roasted eggplant slices and mushrooms to the shallow dish with peppers, pour the dressing over the warm vegetables and toss gently to coat. Add torn or sliced basil if using. Let marinate at room temperature for at least 30 minutes (can be chilled up to 24 hours).

Prepare cheeses

Remove buffalo mozzarella and burrata from refrigerator 20–30 minutes before serving to come to room temperature. Tear burrata gently into halves or thirds, keeping some of the creamy center intact. Slice or shave parmigiano Reggiano into thin shards using a vegetable peeler. Arrange provolone slices and crumble the feta into a small bowl.

Arrange cured meats

Fold prosciutto slices into loose rosettes, roll or fan capicola and arrange salami in overlapping rows or little cups. Keep similar flavors grouped but intersperse colors and textures for visual interest.

Prepare crostini and fruit

If using a baguette, slice on the bias about 1/4-inch thick, brush lightly with olive oil and toast in a 375°F (190°C) oven for 8–10 minutes until golden. Core and thinly slice the green apple; toss briefly with a squeeze of lemon if you want to prevent browning. Rinse grapes and pat dry.

Plate the board

On a large board or platter, start by placing larger items: bowls of marinated vegetables and olives, burrata and mozzarella, and the honeycomb. Surround these with clusters of cheeses (parmigiano shards, provolone, feta), folded cured meats (prosciutto, capicola, salami), apple slices and grapes. Tuck crostini around the edges. Place small spoons or spreaders by soft cheeses and a small knife with the parmigiano. Reserve some marinating oil from the vegetables and drizzle a little over mozzarella or burrata for flavor.

Finishing touches

Scatter a few extra basil leaves if available. Place toothpicks for the olives and salami rolls. Offer the honeycomb whole for guests to slice pieces or provide a small knife to drizzle honey over cheese. Serve at room temperature so cheeses are creamy and vegetables are flavorful.