Antipasti Locanda Recipe

Arrange meats

On a large wooden board or platter, loosely fold prosciutto slices into delicate ribbons and arrange in one area. Fan or slightly overlap soppressata/salami slices next to the prosciutto to create visual variety.

Prepare cheeses

Place bocconcini in a small bowl and drizzle with 1 tablespoon (15 ml) olive oil and a pinch of salt. Scatter shaved Pecorino across a small cheese area on the board. Leave a small cheese knife or server for guests.

Drain & portion marinated items

Drain marinated artichoke hearts and roasted red peppers well to avoid excess oil on the board. Place olives in a small bowl or piled neatly on the board. Arrange artichokes and roasted peppers in groups between the meats and cheeses.

Grill zucchini ribbons

If using fresh zucchini: slice lengthwise into 3–4 mm ribbons, brush lightly with 1 tbsp olive oil, season with salt and pepper, and grill on medium-high heat for 1–2 minutes per side until lightly charred and tender. Let cool, then loosely coil and place them on the platter.

Prepare small vegetables

Rinse cherry tomatoes and halve. Drain cornichons and pepperoncini. Make a small mound of baby arugula on the board; for the tomatoes, toss lightly in a bowl with 1 tsp olive oil, a squeeze of lemon, a pinch of salt and pepper to shine them up, then transfer to the board.

Prepare bread

Slice ciabatta into 8 slices. Brush each slice lightly with olive oil and toast on a hot skillet or under a broiler until golden and crisp (about 1–2 minutes per side). If offering crostini, grill or toast them and keep warm in a covered towel.

Make finishing oil

In a small bowl whisk together remaining olive oil (about 45 ml), aged balsamic vinegar, lemon zest and juice from the lemon, chopped rosemary, a pinch of salt (use about 1/2 tsp here) and freshly ground pepper. Taste and adjust seasoning.

Assemble and garnish

Drizzle a little of the finishing oil over the burrata/mozzarella bowl and over the grilled zucchini ribbons. Scatter torn basil leaves across the board and tuck rosemary sprigs for aroma. Optionally shave an extra bit of Pecorino over tomatoes. Place small spoons in olive and artichoke bowls for easy serving.

Serve the antipasti board at room temperature. Encourage guests to combine meats, cheeses, vegetables and bread as desired. Replenish bowls and keep additional olive oil and balsamic available to drizzle to taste.