Anti-pasta Charcuterie Platter Recipe

Prepare meats

Arrange the sliced salami, mortadella and optional prosciutto on a cutting board or platter. Fold larger slices into thirds or roll smaller slices into loose cylinders to create height and texture. Aim for bite-sized pieces for easy picking.

Prepare cheeses

Trim the Manchego/Pecorino into 6–8 wedges and place them grouped together. Drain fresh mozzarella or burrata and place in a small dish or on the board; tear burrata open slightly so the creamy center is visible.

Drain the giardiniera and olives well in a small sieve; pat dry if needed. Place giardiniera in a small bowl and olives in another bowl or scatter some olives directly on the board. Arrange cornichons in a small pile. Position these bowls near the meats to provide bright, acidic contrast.

Spoon the olive tapenade and fig jam into separate small ramekins. Place whole grain mustard in a third ramekin. Put the ramekins on the board with a small spreader or spoon for each. Drizzle 1–2 teaspoons of honey over the soft cheese or place the honey in a tiny bowl for guests to drizzle themselves.

Slice the baguette on the diagonal about 1/3-inch thick. Lightly brush each slice with olive oil and toast in a 375°F (190°C) oven for 6–8 minutes until just golden, or toast in a skillet until warm and slightly crisp. Arrange toasted bread and crackers in groups around the board so they are easy to reach from multiple sides.

Scatter roasted red peppers, toasted almonds, and halved cherry tomatoes in open spaces to fill the board and provide color and texture. Tuck fresh basil or parsley leaves between items for a fresh look. Lightly drizzle 1 tablespoon extra virgin olive oil over the cheese wedges and roasted peppers, and finish with a crack of black pepper over the soft cheese and tomatoes.

Start by placing the largest items (cheese wedges, bowls of spreads and olives) on the board to anchor the layout. Add folded and rolled meats in groups radiating from the center or in small clusters. Fill gaps with pickles, roasted peppers, nuts and tomatoes. Place bread and crackers at opposite edges of the board for balance. Ensure each spread has a utensil and that contrasting flavors (salty meats, briny olives, sweet jam, tart giardiniera) are distributed so guests can combine as desired.

Serve immediately at room temperature for best flavor. Provide small tongs or toothpicks and cheese knives. Refresh any emptied bowls during service.