Spuntini Recipe

Prepare meats

Arrange the prosciutto, soppressata, and coppa on a large serving board or platter. Fold thin slices of prosciutto into loose ribbons, create small rosettes or rolls with salami, and fan the coppa so each meat is easy to pick up.

Arrange cheeses

Place the pecorino shards, bocconcini, and goat cheese log on the board with a little space between each cheese so guests can access them easily. If desired, slice the goat cheese log into 1/2-inch rounds or leave whole for spreading.

Drain and portion

Drain the jarred roasted peppers and marinated artichoke hearts well to avoid excess oil on the board. Place them in small clusters or bowls on the board. Scatter the mixed olives into a small bowl or directly on the platter; place the cornichons near the cheeses and meats.

If any marinated items are oily, blot lightly with a paper towel. Reserve about 1 tablespoon of marinade in a small bowl to drizzle if desired.

Nuts, fruit, spreads

Scatter the toasted walnuts or almonds and the grapes or halved figs around the board to create visual contrast and different textures. Place small spoons near the honey and mustard so guests can spoon onto cheeses or meats.

Bread and crackers

Slice the baguette thinly and toast lightly if desired. Arrange slices and crackers in small stacks or fanned piles around the board so they are easy to grab.

Drizzle about 2 teaspoons of honey over a few pecorino shards or serve honey in a tiny bowl for spreading. Place 2 teaspoons of whole grain mustard in a small ramekin.

Make quick herb oil (optional)

Combine the extra-virgin olive oil (2 tbs) with chopped basil, parsley, and lemon zest in a small bowl. Stir and taste; adjust salt/pepper if desired. Drizzle this oil over the bocconcini and roasted peppers or serve alongside for dipping.

Season cheeses with a light grind of black pepper. Scatter the reserved marinade teaspoon over a few marinated items for added brightness. Ensure each component is reachable and visually balanced on the board.

Serve immediately at room temperature (take cheeses from fridge 20–30 minutes before serving for best flavor). Provide small forks, spreaders, and toothpicks for guests.