Name: Parlour Wine Bar and Eaterys Toscano Salumi Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 8 oz finely sliced prosciutto (or prosciutto di Parma); 8 oz finely sliced soppressata or salami; 6 oz finely sliced mortadella; 4 oz cacciatorini or small dried salami; 6 oz pecorino Toscano, cut into wedges or thin slices; 2 oz aged Parmesan (Parmigiano Reggiano), broken into chunks; 3 oz marinated olives (mixed green and black); 4 oz cornichons or giardiniera pickles, halved; 4 oz roasted red peppers (jarred), drained and sliced; 4 oz grilled or raw artichoke hearts, quartered; 1 cup fresh seasonal fruit (figs, grapes, or pear slices); 12 pieces toasted rustic bread slices or crostini; 2 tbs extra-virgin olive oil; 1 tsp freshly ground black pepper; 2 sprigs fresh rosemary sprigs or thyme (for garnish); 1 tbs honey (optional, for drizzling)

Method

Salumi Board

Prepare cheeses

Remove cheeses from the refrigerator 20–30 minutes before serving so they come toward room temperature. While they warm, cut the pecorino into thin slices or small wedges and break the Parmesan into small chunks for easy grabbing. Arrange the cheeses on one side of a large wooden board or platter, leaving space between pieces for charcuterie.

Arrange sliced meats

Fan the prosciutto into loose ribbons and lay it near the cheeses. Fold or roll the mortadella into loose rosettes. Fan or cascade the soppressata/salami slices in a slightly overlapping line. Place the cacciatorini or small dried salami whole or halved near the edges for visual interest and easy picking.

Add pickles and brined items

Place the marinated olives into a small ramekin or pile them neatly on the board. Add the halved cornichons or giardiniera near the meats to cut their richness. Arrange the drained roasted red peppers and artichoke hearts in small groups; drizzle each group lightly with a little extra-virgin olive oil (about 1/2 tbs total) and a little cracked black pepper to brighten flavors.

Add bread and accompaniments

Toast or grill slices of rustic bread (or use store-bought crostini). Place them in a neat stack or fan along the opposite side of the board from the cheeses. Add fresh fruit (figs, grapes, or thin pear slices) interspersed between meats and cheeses to add sweetness and color. If using honey, place it in a small bowl and position near the pecorino for guests to drizzle (about 1 tablespoon).

Garnish and finish

Scatter a few fresh rosemary sprigs or thyme around the board for an aromatic finish. Drizzle the remaining extra-virgin olive oil (about 1.5 tbs) lightly over the roasted peppers and a small portion of the meats if desired, and finish with a grind of black pepper (about 1 tsp across the whole board). Check that every item has space and that knives/serving spoons are provided for cheeses, olives, and honey.

Serve

Set the Toscano Salumi board in the center of the table with small plates and napkins. Encourage guests to pair meats with cheese, pickled items, and bread. Replenish items as needed; the board is best enjoyed within 1–2 hours of assembly while meats remain cool and cheeses are at room temperature.