Formaggio E Salumi (for 2) Recipe

Arrange the prosciutto, soppressata, and finocchiona on a chilled board or plate. For visual appeal, fan the prosciutto into loose folds, overlap salami slices into small rosettes, and place a short stack of finocchiona. Leave small gaps between each type to separate flavors.

If slices are large, fold each slice in half or into thirds so they are easy to pick up with fingers.

Hard Cheeses

Break Parmigiano-Reggiano into irregular shards using a small knife or by hand; arrange in a small pile. Slice the aged Manchego/Pecorino into bite-size wedges (approximately 1 cm thick) and fan them beside the shards.

Soft Cheese

If using burrata, gently transfer to the board and drizzle 1/2 tsp olive oil over it; if using fresh mozzarella, slice into 6 pieces and fan near bread. Leave a small spoon or knife so guests can pull apart the burrata.

Place olives in a small bowl and set on the board. Add cornichons or pickled peppers to a second small bowl and place beside the meats.

Scatter marcona almonds in a small pile. Spoon fig jam and honey into two tiny ramekins or wells on the board. Place grapes in a cluster, trimming stems as needed.

Garnish with a sprig of rosemary for fragrance and visual contrast.

Arrange toasted crostini and grissini along the edge of the board so guests can build bites. If desired, lightly brush crostini with remaining 1/2 tsp olive oil before placing.

Sprinkle a pinch of flaky sea salt and freshly cracked black pepper over the cheeses (especially the burrata and Parmigiano shards). Drizzle the remaining olive oil sparingly over the hard cheeses and meats if desired.

Make the board easy to share: provide two small cheese knives/cheese forks and napkins. Suggest pairing with a light Italian red (Chianti) or a dry white (Pinot Grigio). Serve immediately at room temperature (remove cheeses from refrigerator 15–20 minutes beforehand for best flavor).