Old World Combos Recipe

Prepare meats and cheeses

Remove cured meats and cheeses from the refrigerator 20–30 minutes before serving so they come to near room temperature and develop flavor. Fan out the salami, prosciutto and capicola on separate areas of a large platter or wooden board in overlapping folds to create visual texture. Arrange provolone slices in a neat stack and place mozzarella balls in a small dish or scatter on the board. Break parmesan into shards and tuck them among the cheeses.

Arrange vegetables and preserved items

Drain jarred artichoke hearts and sun-dried tomatoes well. Neatly arrange roasted red peppers, artichoke quarters, sun-dried tomatoes, pepperoncini and grape tomatoes in small clusters around the board to balance the proteins and cheeses. Place the marinated olives in a small bowl and set it onto the board to contain liquid. Scatter fresh basil leaves between items for color.

Add crostini

Place the crostini or baguette slices in a fan or stack them at one edge of the board so guests can easily access them.

Compose condiment bowls

In three small bowls, spoon the rosemary‑garlic goat cheese (or herbed ricotta), fig jam (or mostarda), and whole-grain mustard. Drizzle 1 tablespoon extra-virgin olive oil over the goat cheese to loosen it slightly. Sprinkle the goat cheese and the jam bowls with a pinch (about 1/8 tsp) of sea salt and a grind of black pepper.

Drizzle the balsamic glaze sparingly over a portion of the provolone or alongside the crostini for guests to add as they like. Pour the remaining olive oil into a small dish for dipping bread if desired.

Transfer cornichons/pickles and toasted marcona almonds and walnuts into small bowls or scatter them in clusters on the board. Toasting (if not already toasted): heat a small, dry skillet over medium heat and toast nuts, stirring frequently, 3–4 minutes until fragrant; remove immediately to cool.

Finish the board by tucking oregano or thyme sprigs in open spaces and adding lemon wedges. Sprinkle the board lightly with the remaining sea salt and black pepper to taste. If you like, drizzle a final tablespoon of olive oil across the vegetables for shine.

Provide small plates, napkins and utensils (cheese knife, small spoons for spreads). Encourage guests to build combinations: bread + cheese + fig jam, or crostini topped with goat cheese, roasted pepper and a sliver of prosciutto. Replenish items as needed.