Cacciatore Board Recipe

Arrange meats

Remove all meats from packaging and keep chilled until assembly. Fan prosciutto thinly on one area of the board. Fold or roll soppressata and capicola into small rosettes or loose rolls and place in small clusters around the board. If using finocchiona, stack or fan slices for visual variety.

Prepare cheeses

Bring cheeses to room temperature 20–30 minutes before serving for best flavor. Place larger cheeses (taleggio, manchego) on the board with small cheese knives. Break Parmigiano-Reggiano into rustic chunks. Tear fresh mozzarella into bite-sized pieces and tuck near the honey or burrata/ricotta if using.

Drain marinated olives and artichokes to avoid excess oil on the board. Place olives in a small bowl or ramekin and nestle on the board. Arrange pickled vegetables and cherry peppers in separate small bowls or piles to keep brine contained and for easy picking.

Spoon fig jam and whole grain mustard into small bowls. Place rosemary-infused honey in a shallow dish near the soft cheeses for drizzling. If serving burrata or ricotta, drizzle with a little olive oil and sprinkle with sea salt and cracked pepper; place on the board with a spoon.

Slice and lightly toast the baguette if not done earlier. Fan the toasted slices in a single area, keeping crackers and grissini separate to maintain texture. Replenish as needed during service.

Start assembly by placing the bowls (olives, pickles, spreads) on the board first to anchor composition. Add cheeses spaced apart, then tuck clusters of meats around cheeses. Fill gaps with nuts, basil leaves, rosemary sprigs, and fruit. Scatter lemon wedges near marinated items for guests who want a squeeze. Ensure there are small spoons or toothpicks for spreads and pickles.

Check for variety of taste, texture, and color across the board: salty (cured meats), tangy (pickles/olives), creamy (cheeses), sweet (honey/jam), crunchy (nuts/crackers). Replace empty bowls or replenish items as needed. Serve at room temperature and provide small plates, napkins, and cheese knives. Estimated board holds for 4–6 people as an appetizer.