The Nag’s Recipe

Prepare bread

Preheat oven to 200°C (400°F). Slice the ciabatta into 12 to 16 slices roughly 1–1.5 cm thick. Brush both sides lightly with 3 tbs olive oil. Arrange on a baking sheet in a single layer.

Toast bread in the oven for 6–8 minutes, flip once, until golden and crisp but not hard. Remove from oven and while still warm, rub one side of each toast with a halved garlic clove to infuse flavor.

Tomato topping

Dice the tomatoes small (seed and drain briefly if very juicy). Place in a bowl with 2 tbs olive oil, chopped basil (reserve a few leaves whole for garnish), sea salt and black pepper. Stir gently. Spoon a generous tablespoon of tomato mix onto each garlic-rubbed toast. Drizzle lightly with balsamic glaze if using.

Arrange the prosciutto, salami and coppa on a platter in small overlapping piles. For visual appeal, fold or roll some slices into loose rosettes and leave others flat. Keep chilled until ready to serve.

Tear the fresh mozzarella or burrata into bite-sized pieces and place in one section of the platter. Shave the Pecorino or Parmigiano with a vegetable peeler and scatter on the board. Form the goat cheese into small quenelles or leave as a log, drizzle with 1 tsp honey and a squeeze of lemon, and sprinkle a pinch of coarse sea salt.

If desired, drizzle a little olive oil over the cheeses and scatter toasted pine nuts over the goat cheese for texture.

Drain and arrange the roasted red peppers and quartered marinated artichoke hearts on the platter. Place mixed olives in a small bowl or scatter on the board. Add pepperoncini alongside for acidity and color.

Toss the arugula with the remaining 1 tbs olive oil, a squeeze of lemon juice (from the lemon), a pinch of coarse sea salt and a grind of black pepper. Pile the dressed arugula on the platter as a fresh peppery counterpoint to the rich meats and cheeses.

On a large wooden board or serving platter, arrange the toasted bruschetta in one area, the salumi in another, cheeses grouped together, and the verdure and accoutrements filling remaining space. Garnish cheeses and vegetables with remaining basil leaves and toasted pine nuts.

Bring the platter to the table with small cheese knives, toothpicks, and extra bread on the side. Allow guests to build bruschetta with salumi and cheeses, or enjoy items separately. Serve at room temperature; take cheeses out of refrigeration 20–30 minutes before serving for best flavor.