Antipasto All' Italiana Recipe

Prepare meats and cheeses

Remove prosciutto, soppressata and capocollo from the refrigerator 15 minutes before serving to come to room temperature. Arrange the thin slices in loose folds and slightly overlapping rows on a large wooden board or platter so guests can easily pick pieces.

Arrange cheeses

Cut the Pecorino into small wedges, cube the provolone and tear the fresh mozzarella or burrata into pieces. Group cheeses on the board in separate piles or small clusters, leaving space between proteins and cheeses for olives and marinated items. If using burrata, serve it on a small dish to catch the creamy center.

Prep marinated items

Drain marinated artichoke hearts and sun-dried tomatoes to avoid excess oil on the board. If artichokes are large, halve or quarter them. Pat olives dry with paper towel if very wet. Slice jarred roasted red peppers into strips.

Arrange on board

Place olives in a small bowl or nestle them directly on the board. Arrange marinated artichokes, roasted peppers, sun-dried tomatoes and pepperoncini in small piles around the meats and cheeses. Scatter fresh basil leaves between clusters for color and aroma.

Toast the bread

Preheat oven to 200°C (400°F) or use a grill pan. Slice the loaf into 1–1.5 cm (1/2 inch) thick pieces. Brush both sides lightly with 2 tbs olive oil. Place on a baking sheet and toast for 6–8 minutes, turning once, until golden and crisp. Alternatively, grill on a hot pan for 1–2 minutes per side. Rub each warm slice with the halved garlic clove.

Make Pecorino cream

In a small saucepan over low heat, warm 120 ml heavy cream until it begins to steam (do not boil). Whisk in 100 g finely grated Pecorino a little at a time until fully incorporated and smooth. Add 1 tbs softened butter, 1 tsp freshly ground black pepper, 0.5 tsp lemon zest (optional) and 0.25 tsp salt. Continue to stir for 1–2 minutes until the sauce is silky and thick enough to hold on a spoon. Remove from heat and transfer to a small bowl. Taste and adjust seasoning.

Serve bread

Place toasted bread slices in a basket or on the board beside a ramekin of the warm Pecorino cream for spreading.

Drizzle 1 tbs extra-virgin olive oil over some cheeses and marinated items for shine. Sprinkle cracked black pepper and chopped parsley over the board for color. Add small spoons or picks for the marinated items and a butter knife or small spreader for the Pecorino cream.

Serve immediately so bread remains crisp and cheeses are at room temperature. Encourage guests to build bites combining cured meats, a piece of cheese, a marinated artichoke or olive, and a smear of Pecorino cream on toasted bread.