Salumi E Formaggi Recipe

Arrange meats

Select a large wooden board or platter. Fan the prosciutto into loose ribbons on one side, fold soppressata into half-moons in another area, stack three mortadella slices slightly overlapped, and place coppa slices in a small pile. Allow spaces between groups for cheeses and accoutrements.

If any slices are large, trim to bite-size pieces or fold into small rolls so guests can easily pick them up with fingers or tongs.

Prepare cheeses

Remove all cheeses from refrigerator 20–30 minutes before serving to come to room temperature—this improves flavor. Place the firm cheeses (Manchego/Pecorino and cheddar/Comté) on the board and cut one corner of each into wedges to invite serving; leave Brie/Camembert whole with a small cheese knife for spreading, and place the burrata/mozzarella in a shallow dip or small bowl if very soft.

Arrange cheeses with space between types so flavors don’t mix. Place the small bowl with burrata near the slices of bread and drizzle a teaspoon of olive oil and a light sprinkle of cracked black pepper over it just before serving.

Plate giardiniera and olives

Spoon housemade giardiniera into a small ramekin or pile a neat portion on the board. Place mixed olives into a separate small bowl. Position them between meats and cheeses so diners can reach both. Drain any excess pickle brine before plating to keep the board from becoming soggy.

Scatter the cornichons near the giardiniera for variety and textural contrast.

Add honey, mustard and almonds

Place the truffle honey in a tiny dish or spoon a neat pool onto the board near the soft cheeses (Brie and burrata). Put the whole-grain mustard in a separate small spoon or dish. Scatter the toasted Marcona almonds in a small pile or shallow bowl. These flavor accents should be easy to access without crowding the main items.

Taste one almond to confirm toasting; if under-toasted, warm a small skillet over medium heat and toast for 2–3 minutes while stirring until fragrant, then cool before plating.

Prepare crostini

Lightly brush baguette slices with 1 tsp extra-virgin olive oil. Toast in a 375°F (190°C) oven for 6–8 minutes, turning once, until golden and crisp. Alternatively, toast in a dry skillet 1–2 minutes per side over medium heat. Allow to cool slightly before placing on the board.

Tuck the crostini near the soft cheeses and meats. Garnish the board with parsley and thyme sprigs for color. Grind the fresh cracked black pepper over the burrata and soft-ripened cheese just before serving.

Step back and check composition: vary heights by stacking some meats, keep contrasting colors separated, and ensure all condiments have spoons or knives. Provide small forks, toothpicks, and a few cheese knives. Serve the Salumi e Formaggi immediately so cheeses remain at room temperature and crostini stay crisp.

Recommended pairings: a light-bodied red (Pinot Noir), a crisp white (Sauvignon Blanc), or sparkling wine. Enjoy.