Italian Antipasto Board

What's on the board

Amounts and prices for each item are in the book, or open the board in the Board Builder for amounts sized to your guest count.

Why it works

Antipasto works on contrast. Rich, fatty meats like mortadella and coppa sit next to sharp, tangy things from jars: pepperoncini, artichokes and roasted peppers. Every bite of meat gets reset by something bright.

The three cheeses cover three textures: crumbly, salty Parmigiano, soft and milky mozzarella, and firm, sharp provolone. Balsamic glaze over the Parmigiano and honey beside the provolone add the sweet notes, so the board doesn't need jam.

Timeline

1. T–60 minTake the Parmigiano out of the fridge.
2. T–40 minTake out the provolone; drain the olives, artichokes and peppers.
3. T–20 minTake out the meats and mozzarella; slice the focaccia.
4. T–10 minBreak the Parmigiano into chunks; place the cheeses and fold the meats.
5. T–0Fill the gaps with olives and almonds; drizzle oil and balsamic; add basil.

The seven-step placement plan (what goes where, and why) is in the book.

Questions

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