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Restaurants›Snallygasters Cafe and Wine Bar›Antipasto Board Recipe

Antipasto Board Recipe

Name: Snallygasters Cafe and Wine Bars ANTIPASTO BOARD Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 6 oz Prosciutto (thinly sliced); 6 oz Salami (sliced, variety such as Genoa or soppressata); 4 oz Calabrese or spicy coppa (optional); 4 oz Aged Manchego (cut into 1/4-inch slices or wedges); 4 oz Soft cheese (e.g., creamy Brie or Camembert); 4 oz Semi‑soft cheese (e.g., aged Gouda or Havarti); 3 oz Fresh chèvre or goat cheese log; 1 cup Seedless grapes (red and/or green), small clusters; 6 each Figs (fresh, halved) or ripe berries if out of season; 1 each Apple (firm, thinly sliced, e.g., Honeycrisp) — toss slices in lemon; 1 each Pear (ripe but firm, thinly sliced); 4 sprigs Fresh herbs for garnish (rosemary or thyme sprigs); 1 cup Marinated olives (mixed); 12 each Cornichons or small pickles; 1 cup Roasted red peppers (jarred, drained and sliced); 2 tbs Honey; 3 tbs Fig jam or high-quality fruit preserve; 2 tsp Whole-grain mustard; 20 each Toasted baguette slices or crostini; 24 each Water crackers or assorted crackers; 1 cup Marcona almonds (lightly salted); 1 tsp Olive oil (for drizzling soft cheese, optional); 1 tsp Cracked black pepper

Inspired by Snallygasters Cafe and Wine Bar

Time30m

Serves6

Cured Meats, Aritisanal Cheeses, Fresh Fruits

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Ingredients

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Cured Meats

6 oz Prosciutto (thinly sliced)

6 oz Salami (sliced, variety such as Genoa or soppressata)

4 oz Calabrese or spicy coppa (optional)

Artisanal Cheeses

4 oz Aged Manchego (cut into 1/4-inch slices or wedges)

4 oz Soft cheese (e.g., creamy Brie or Camembert)

4 oz Semi‑soft cheese (e.g., aged Gouda or Havarti)

3 oz Fresh chèvre or goat cheese log

Fresh Fruits & Produce

1 cup Seedless grapes (red and/or green), small clusters

6 each Figs (fresh, halved) or ripe berries if out of season

1 each Apple (firm, thinly sliced, e.g., Honeycrisp) — toss slices in lemon

1 each Pear (ripe but firm, thinly sliced)

4 sprigs Fresh herbs for garnish (rosemary or thyme sprigs)

Accoutrements & Breads

1 cup Marinated olives (mixed)

12 each Cornichons or small pickles

1 cup Roasted red peppers (jarred, drained and sliced)

2 tbs Honey

3 tbs Fig jam or high-quality fruit preserve

2 tsp Whole-grain mustard

20 each Toasted baguette slices or crostini

24 each Water crackers or assorted crackers

Optional Extras

1 cup Marcona almonds (lightly salted)

1 tsp Olive oil (for drizzling soft cheese, optional)

1 tsp Cracked black pepper

Method

Cured Meats

Arrange and fold

Remove meats from refrigeration 15–20 minutes before serving to allow flavors to bloom. For prosciutto, gently fold each slice into loose ribbons and arrange in small piles around the board. For salami and coppa, fan or slightly overlap slices in small stacks so guests can easily pick them up.

Artisanal Cheeses

Prepare cheeses

If using a wheel of soft cheese (Brie/Camembert), score a shallow X on top or leave whole. Bring all cheeses to room temperature 20–30 minutes before serving to maximize flavor. Pre-slice harder cheeses (Manchego, Gouda) into wedges or 1/4-inch slices and fan them on the board. Place the goat cheese log whole or cut into 1/2-inch medallions. Leave small cheese knives or spreaders near each cheese.

Fresh Fruits & Produce

Prep fruits

Wash grapes and leave in small clusters, trimming stems as needed. Halve fresh figs and lightly brush cut sides with a drop of honey if extra sweetness is desired. Core and thinly slice apple and pear; toss apple slices in a teaspoon of lemon juice to prevent browning and arrange slices in a fan. Tuck fruit clusters and slices into gaps between meats and cheeses for color and balance. Add rosemary or thyme sprigs as garnish.

Accoutrements & Breads

Prepare condiments

Spoon fig jam into a small bowl or ramekin. Place honey in a shallow dish or drizzler and position near soft cheeses. Put whole-grain mustard in a small bowl. Drain roasted red peppers and arrange in a small pile. Place olives and cornichons in separate small bowls to contain brine.

Bread & crackers

If using a baguette, slice and toast or grill slices until lightly golden. Arrange toasted baguette slices and crackers in small stacks on the board or in a separate basket so they remain crisp.

Assembly

Select a large wooden board, slate, or platter. Start by placing cheeses spaced across the board as visual anchors. Distribute bowls of olives, cornichons, fig jam, honey, and mustard near the cheeses they pair with. Tuck folded meat piles around cheeses, filling negative space. Add fruits and roasted peppers between meats and cheeses to add color and texture. Scatter Marcona almonds in small piles or bowls and add crackers and toasted bread in reachable areas. Drizzle a teaspoon of olive oil over the goat cheese or soft cheese if desired and finish with a light sprinkle of cracked black pepper over the soft cheese. Garnish with herb sprigs.

Provide small cheese knives, spreaders, cocktail picks, and napkins. Serve immediately so cheeses remain at ideal temperature; refill components as needed.