Charcuterie Platter Recipe

Prepare mortadella

If not pre-sliced, slice mortadella paper-thin (about 1/16–1/8 inch). Fold or roll slices into loose rosettes or ribbons for visual appeal. Arrange on platter in one area, slightly overlapping.

Prepare speck

If speck is in a whole piece, slice thinly against the grain. Fan or fold slices and place opposite the mortadella to create balance on the platter.

Prepare pecorino Toscano

Cut pecorino Toscano into 1/2-inch-thick wedges or bite-sized triangles. Keep some pieces larger for knife-cutting at the table. Place cheese near the meats with a small space for accompaniments. Lightly drizzle 1 teaspoon extra-virgin olive oil over a few pieces if desired and finish with a grind of black pepper.

Toast bread

Preheat oven to 350°F (175°C). Arrange bread slices on a baking sheet, brush lightly with 1 tablespoon olive oil, and toast 6–8 minutes until golden and crisp at the edges. Let cool slightly.

Warm nuts (optional)

In a small skillet over medium heat, toast marcona almonds 2–3 minutes, stirring often, until fragrant. Remove to a bowl to cool.

Assemble olives, pickles, and jam

Place green olives, pickled cornichons, and fig jam or mostarda into small ramekins or piles on the platter. Drizzle remaining 1 tablespoon olive oil over olives and sprinkle with a pinch of black pepper.

Final plating

On a large wooden board or platter, arrange the mortadella and speck in separate clusters. Add the pecorino wedges near the meats. Tuck toasted bread slices around the edges. Position ramekins or small heaps of olives, pickles, and jam between meats and cheese so guests can combine flavors. Scatter toasted marcona almonds in small piles. Garnish with fresh rosemary sprigs for aroma and presentation. Provide cheese knife and small forks or toothpicks for the olives/pickles.

Serve

Allow guests to serve themselves. Suggest pairings such as a dry white wine, sparkling Prosecco, or a light-bodied red. Keep extra napkins or small plates nearby.