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Antipasto Italiano Recipe

Name: FIGO Brentwoods ANTIPASTO ITALIANO Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 slices Prosciutto di Parma (thinly sliced); 8 slices Soppressata or Genoa salami (sliced); 6 slices Coppa or capocollo (sliced); 60 g Aged Pecorino Romano (cut into small wedges); 80 g Semi-soft Taleggio or Fontina (cut into cubes); 100 g Fresh mozzarella bocconcini (halved); 100 g Marinated mixed olives (kalamata, castelvetrano); 80 g Roasted red peppers (jarred, drained, sliced); 80 g Artichoke hearts (marinated, quartered); 40 g Cornichons or pickled pepperoncini; 40 g Sundried tomatoes (in oil, drained and chopped); 12 slices Toasted ciabatta or focaccia (sliced); 2 tbs Extra-virgin olive oil; 1 tsp Aged balsamic vinegar; 6 leaves Fresh basil leaves; 1 tsp Cracked black pepper; 0.5 tsp Sea salt flakes

Inspired by FIGO Brentwood

Time20m

Serves4

Italian cured meats and mix cheese

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Ingredients

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Charcuterie

8 slices Prosciutto di Parma (thinly sliced)

8 slices Soppressata or Genoa salami (sliced)

6 slices Coppa or capocollo (sliced)

Cheeses

2 1/8 oz (60 g) Aged Pecorino Romano (cut into small wedges)

2.82 oz (80 g) Semi-soft Taleggio or Fontina (cut into cubes)

3 1/2 oz (100 g) Fresh mozzarella bocconcini (halved)

Accoutrements

3 1/2 oz (100 g) Marinated mixed olives (kalamata, castelvetrano)

2.82 oz (80 g) Roasted red peppers (jarred, drained, sliced)

2.82 oz (80 g) Artichoke hearts (marinated, quartered)

1.41 oz (40 g) Cornichons or pickled pepperoncini

1.41 oz (40 g) Sundried tomatoes (in oil, drained and chopped)

12 slices Toasted ciabatta or focaccia (sliced)

Garnish & finishing

2 tbs Extra-virgin olive oil

1 tsp Aged balsamic vinegar

6 leaves Fresh basil leaves

1 tsp Cracked black pepper

1/2 tsp Sea salt flakes

Method

Charcuterie

Arrange cured meats

Lay out a large wooden board or platter. Fan the prosciutto slices into small piles (2–3 slices per pile) to create delicate folds. Fold or roll soppressata and coppa slices into quarters or loose cylinders and arrange them in groups around the board, leaving space for cheeses and accoutrements.

Cheeses

Prepare cheeses

Place the pecorino wedges, taleggio/fontina cubes, and halved mozzarella in separate clusters on the board. Space the cheese clusters between the meat groups so guests can easily pair meats and cheeses.

Accoutrements

Arrange olives and pickles

Drain any excess oil from the olives and sundried tomatoes. Spoon olives into a small bowl or pile them directly on the board. Scatter the cornichons/pepperoncini and sundried tomatoes near the cheeses.

Place marinated vegetables

Drain roasted red peppers and artichoke hearts and place them in separate small piles or ramekins. Position these between meats and cheeses so flavors can be combined easily.

Add bread

Toast or warm ciabatta/focaccia slices. Arrange the slices in a fan or stack at one edge of the board for easy grabbing.

Garnish & finishing

Finish with oil, vinegar, herbs, and seasoning

Drizzle the extra-virgin olive oil lightly over the fresh mozzarella and some of the roasted peppers. Drizzle the aged balsamic sparingly over a few pecorino wedges or on the board edge for dipping. Scatter fresh basil leaves around the board, then sprinkle cracked black pepper and sea salt flakes lightly over cheeses and meats to taste.

Final check and serving: Ensure all components are easy to reach with small forks or toothpicks. Provide small serving spoons for olives and artichokes, and a cheese knife for the harder pecorino. Serve at room temperature (remove cheeses from the fridge 20–30 minutes before serving) so flavors and textures are at their best.