Tavola Trecolori Recipe

Prepare cheeses

Cut the Parmigiano Reggiano into 12–16 thin shards or bite-sized chunks. Using a sharp knife or vegetable peeler, shave or break the Pecorino Toscano into similar-sized shards. Arrange both cheeses on a board with space between them so guests can easily pick pieces.

Prepare burrata

Keep burrata chilled until 10 minutes before serving. Place whole burrata balls in the center of the board on a small plate or directly on the board. Just before serving, gently tear each burrata open so the creamy interior is exposed and ready to be scooped.

If slices are large, fold or roll each type of salumi into loose rosettes or ribbons: fold a slice in half lengthwise, then loosely roll from one end to create a rose, or stack 2–3 slices and fold accordion-style. Arrange Prosciutto di Parma, Spicy Sopressata and the sweet salumi in separate clusters around the cheeses so colors and flavors are distributed evenly.

If meat is cold from refrigeration, let sit at room temperature for 8–10 minutes before serving to allow flavors and fats to soften.

If using jarred roasted peppers, drain them and gently pat dry with paper towel. Slice into 1/2-inch strips if not already sliced. Toss the roasted peppers with 1 tablespoon extra-virgin olive oil and 1/2 teaspoon red wine vinegar to refresh their flavor.

Place mixed marinated olives in a small bowl and toss with the remaining 1 tablespoon olive oil and a pinch (about 1/4 tsp) of freshly ground black pepper. If olives are intensely briny, rinse briefly under cold water and pat dry before tossing; otherwise use as-is.

Arrange the roasted peppers and olives in separate little piles or small ramekins on the board so they don’t mingle into other items.

Toast baguette or prepare crostini: slice a baguette on the diagonal into 1/2-inch slices, brush lightly with olive oil, and toast in a 200°C (400°F) oven for about 6–8 minutes until golden and crisp. Cool slightly.

Scatter fresh basil leaves around the board and tuck a few leaves under cheese shards and near the burrata for color and aroma.

Drizzle burrata and cheeses lightly with 1 teaspoon honey (optional) and finish with the remaining freshly ground black pepper across cheeses and burrata.

Final assembly: choose a wooden board or platter of about 12–16 inches. Place burrata centrally, cheeses to one side, salumi clusters around them, olives and roasted peppers in small bowls or piles, and crostini along one edge. Provide small forks or toothpicks for olives and a spreader or small spoon for burrata.