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Restaurants›Snallygasters Cafe and Wine Bar›Cured Antipasto Recipe

Cured Antipasto Recipe

Name: Snallygasters Cafe and Wine Bars Cured ANTIPASTO Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 slices Prosciutto, thinly sliced; 8 slices Soppressata or salami, thinly sliced; 6 slices Coppa or cured pork shoulder, thinly sliced; 120 g Aged Manchego or Parmigiano-Reggiano, cut into 1/4–1/2" wedges; 200 g Soft fresh cheese (burrata or fresh mozzarella), torn; 120 g Semi-soft cheese (Taleggio or Fontina), cut into thin wedges; 150 g Seedless grapes (mixed red and green); 6 pieces Figs, halved (or dried figs if out of season); 1 piece Bosc or Bartlett pear, thinly sliced; 100 g Fresh berries (optional: strawberries or blueberries); 120 g Marinated olives (mixed, pitted); 80 g Cornichons or pickled vegetables; 2 tbs Stone-ground mustard; 2 tbs Honey (good quality); 1 tbs Extra-virgin olive oil; 2 sprigs Fresh rosemary sprigs; 1 tsp Freshly ground black pepper; 1 tsp Sea salt flakes; 12 slices Toasted baguette slices or crostini; 20 pieces Artisan crackers (assorted)

Inspired by Snallygasters Cafe and Wine Bar

Time30m

Serves4

Meats, Artisanal Cheeses, Fresh Fruits

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Ingredients

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Cured Meats

8 slices Prosciutto, thinly sliced

8 slices Soppressata or salami, thinly sliced

6 slices Coppa or cured pork shoulder, thinly sliced

Artisanal Cheeses

4 1/4 oz (120 g) Aged Manchego or Parmigiano-Reggiano, cut into 1/4–1/2" wedges

7.05 oz (200 g) Soft fresh cheese (burrata or fresh mozzarella), torn

4 1/4 oz (120 g) Semi-soft cheese (Taleggio or Fontina), cut into thin wedges

Fresh Fruits & Accents

5.29 oz (150 g) Seedless grapes (mixed red and green)

6 pieces Figs, halved (or dried figs if out of season)

1 piece Bosc or Bartlett pear, thinly sliced

3 1/2 oz (100 g) Fresh berries (optional: strawberries or blueberries)

Condiments & Garnishes

4 1/4 oz (120 g) Marinated olives (mixed, pitted)

2.82 oz (80 g) Cornichons or pickled vegetables

2 tbs Stone-ground mustard

2 tbs Honey (good quality)

1 tbs Extra-virgin olive oil

2 sprigs Fresh rosemary sprigs

1 tsp Freshly ground black pepper

1 tsp Sea salt flakes

Bread & Crackers

12 slices Toasted baguette slices or crostini

20 pieces Artisan crackers (assorted)

Method

Cured Meats

Prepare and arrange meats

Remove cured meats from refrigerator 15–20 minutes before serving to take the chill off. On the serving board, arrange prosciutto in loose folds or rosettes, place soppressata or salami in overlapping rounds, and fan coppa slices. Make small piles and stagger locations to create variety and visual interest.

Artisanal Cheeses

Prepare cheeses

Bring cheeses to room temperature for 20–30 minutes before plating for best flavor. Cut the Manchego/Parmigiano into wedges or shards and place on the board. Tear or gently slice the burrata or fresh mozzarella and mound it on a small plate or directly on the board. Cut Taleggio/Fontina into thin wedges and lay near the softer cheese so guests can compare textures.

Season soft cheese

Drizzle 1/2 tablespoon olive oil and a pinch of sea salt flakes over the burrata or fresh mozzarella and crack a little black pepper on top.

Fresh Fruits & Accents

Prepare fruit

Wash and thoroughly dry grapes and berries. Halve figs and fan pear slices to avoid browning (toss pear slices in a squeeze of lemon if desired). Group fruits in small clusters around the cheeses and meats to add bursts of sweetness and color.

Condiments & Garnishes

Arrange condiments

Place marinated olives and cornichons in small bowls and set them on the board. Spoon stone-ground mustard into a small dish. Place honey in a shallow ramekin (warm briefly if thick). Tuck rosemary sprigs between components for aroma. Scatter a few extra flakes of sea salt and a light crack of black pepper on the harder cheeses.

Final oil and honey

Drizzle the remaining 1/2 tablespoon olive oil lightly over a wedge of the semi-soft cheese if desired and a light stream of honey across the hard cheese or next to it for guests to pair.

Bread & Crackers

Warm and place bread

Toast baguette slices until golden and crisp. Arrange crostini and crackers in stacks or fans on the board or in a separate basket so they remain crisp.

Assembly & Serving

Start by placing the cheeses on the board, then add bowls of olives and cornichons. Tuck meats around and between cheeses, then place fruit clusters. Add crackers and baguette slices at the edges. Garnish with rosemary sprigs and finish with the small dishes of mustard and honey. Provide small serving forks, cheese knives, and toothpicks, and label cheeses if presenting to guests.

Serve immediately. Refresh fruit and crackers as needed. Estimated yield serves about 4 as an appetizer or 2–3 as a main course.