Charcuterie Board Recipe
prosciutto di parma, hot soppressata, coppa, dry Italian sausage, finocchiona salami, assorted import & domestic cheeses, fig jam, breadsticks, grapes, olives, artichoke hearts.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
ANTIPASTI
Method
ANTIPASTI
- 1
Prepare the Meats
Slice the prosciutto di Parma, hot soppressata, coppa, dry Italian sausage, and finocchiona salami into thin, even slices.
- 2
Arrange the Cheeses
Select a variety of import and domestic cheeses and cut them into wedges or cubes. Arrange them on the board, leaving space for the meats.
- 3
Add the Condiments
Place a small bowl of fig jam in one corner of the board. This will serve as a sweet pairing for the meats and cheeses.
- 4
Include Breadsticks
Open the box of breadsticks and lean them against the side of the board or place them in a small jar for easy access.
- 5
Add Fresh Fruits
Wash the grapes and scatter them around the board for a fresh and sweet element.
- 6
Include Olives
Place the olives in a small dish or scatter them directly on the board.
- 7
Prepare Artichoke Hearts
If using canned artichoke hearts, drain and rinse them. Arrange them on the board for a tangy addition.
- 8
Final Touches
Step back and arrange everything neatly, ensuring a good balance of colors and textures. Serve immediately.