Antipasto All' Italiana (gf) Recipe

Make the pecorino cream

In a medium bowl, combine 120 g room-temperature cream cheese and 60 g sour cream until smooth with a whisk or electric mixer on low. Fold in 120 g grated pecorino romano, 1 tsp lemon zest and 1 tsp freshly ground black pepper. Taste and adjust seasoning; if too thick, add up to 1–2 tbs sour cream to reach a spreadable consistency. Transfer to a serving ramekin, smooth the top and drizzle 1 tsp extra-virgin olive oil over it. Chill while you assemble the board (can be made up to 24 hours ahead, covered).

Drain the marinated artichoke hearts, olives, roasted peppers, and marinated mushrooms in a colander for 5 minutes. Place each item in a small separate bowl or mound them in distinct areas on your serving board so flavors stay separate and presentation is tidy. Toss the drained artichokes and roasted peppers with 1 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 minced garlic clove, 0.5 tsp sea salt and 0.25 tsp black pepper; taste and adjust. This quick toss brightens the vegetables and ties them to the other components.

Arrange the cured meats on the board: fan the prosciutto into loose folds, fold or roll the coppa/salami into bite-sized rolls. Place the cubed provolone and halved bocconcini in small piles. Scatter the pecorino shavings near the cheeses. For visual balance, distribute meats and cheeses around the serving platter so guests can easily reach each item.

If serving the gluten-free bread warm, preheat the oven to 180°C (350°F). Slice the loaf into 1–1.5 cm slices and place on a baking sheet. Brush both sides lightly with 2 tbs extra-virgin olive oil. Warm in the oven 6–8 minutes until just toasted and slightly crisp at the edges. Remove and let cool slightly. Place the bread in a basket or arrange on the board.

Scatter fresh basil leaves and chopped parsley around the board for color and aroma. Place the ramekin of pecorino cream on the board and provide a small spreader or spoon.

Arrange all components on a large serving platter or wooden board: cured meats, cheeses, bowls of marinated items, toasted gluten-free bread, and the pecorino cream. Drizzle remaining 1 tbs extra-virgin olive oil lightly over the marinated vegetables if desired. Sprinkle a few extra pecorino shavings over the cheeses and finish with a light pinch of flaky sea salt on the bread if desired.

Serve at room temperature. Offer small forks or toothpicks for the olives and artichokes, and small spoons for the pecorino cream. Recommend guests spread the pecorino cream on the gluten-free bread and build bites with meats, cheeses and marinated vegetables.