Piatto Del Salumiere Recipe

Prepare meats

If not pre-sliced, thinly slice prosciutto, soppressata and coppa against the grain to about 1–2 mm thickness. fan or fold slices into loose ribbons or rosettes for visual appeal. Arrange meats on a board in separate clusters to allow guests to choose.

Bring cheeses to temperature

Remove the Taleggio and other soft cheeses from the refrigerator 20–30 minutes before serving so they soften and their flavors open. Cut aged Pecorino into bite-size shards or wedges, slice the semi-hard cheese into thin triangles or cubes, and place each cheese in its own area on the board.

Label cheeses (optional)

If serving to guests, consider adding small labels noting the cheese names and milk type (sheep/cow) to help identification.

Drain olives and place in a small bowl. Arrange cornichons, dried fruit, halved figs/apricots, and toasted nuts into small piles around the cheeses and meats. Spoon the whole-grain mustard into a small ramekin and place the honey into another. Scatter fresh grapes or seasonal fruit in gaps to add color and palate cleansers.

If using a baguette, slice on the bias about 1⁄4-inch thick and toast under a broiler or in a skillet until golden. Arrange toasted baguette slices and crackers in stacks or fanned piles at the edge of the board so they remain crisp.

Lightly drizzle 1 tsp extra-virgin olive oil over the Taleggio or on the toasted bread if desired. Tuck rosemary or thyme sprigs between items for aroma and visual contrast. Make sure spreads (mustard, honey) are accessible with small spoons or spreaders.

Select a large wooden board or platter. Start by placing cheeses spaced across the board, then add meats next to or slightly overlapping cheeses. Fill remaining spaces with accompaniments, breads and crackers. Keep items grouped but slightly overlapping to create abundance. Offer small plates and cheese knives; provide toothpicks for the cornichons and dried fruit. Serve at room temperature for best flavor.