Antipasto Misto Recipe

Arrange and fold

Remove meats from fridge and let come to near room temperature (15–20 minutes) to enhance flavor. On a large serving board, loosely fold or roll prosciutto slices into delicate rosettes. Fan salami slices in small overlapping rows. Lay coppa in slightly larger folds — create separate clusters so each meat type is distinct and easy to pick.

Prepare cheeses

Drain bocconcini and pat dry with paper towel; arrange in a small bowl or scatter on the board. Cut Manchego or Parmigiano into bite-sized wedges or chunks and place next to the meats. If using chèvre, spoon into a small ramekin and smooth the top; drizzle with 1 tsp olive oil and a little honey if desired.

Drain marinated artichokes and roasted peppers, reserving a tablespoon of the marinade. Place olives in a small bowl; toss with 1 tsp olive oil, a pinch of sea salt and black pepper, and a few torn basil leaves. Arrange cornichons and artichoke hearts in separate small piles so flavors don’t run into cheeses. Put roasted peppers in a small pile near the cheeses.

Halve any larger tomatoes and place them on the board. Slice figs or pears into quarters and fan them beside the cheeses. Lightly drizzle fruit with the reserved marinade or 1 tsp honey if using pears to keep them from browning; scatter a few basil leaves across fruit and tomatoes for freshness.

Slice the baguette on a bias into 1/4-inch slices. Lightly brush both sides with remaining olive oil and toast in a 375°F (190°C) oven for 6–8 minutes until just golden, or toast in a skillet. Arrange toasted slices and crackers in groups around the board so guests can access them easily.

Place mustard and any remaining honey into small ramekins. Drizzle balsamic glaze in a thin zigzag over the roasted peppers and a few cheese pieces, or serve glaze on the side. Sprinkle freshly ground black pepper and the remaining pinch of sea salt lightly over the assembled board. Scatter remaining basil leaves across the board for color and aroma.

Step back and adjust for balance: ensure there are contrasting textures and colors grouped across the board (meat, cheese, pickles, fruit, bread). Provide small tongs or forks for olives and artichokes, cheese knives for the soft cheeses and hard cheese, and small spoons for condiments. Serve immediately at room temperature so flavors are at their best.