Plant-Based Italian 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

Most of an Italian antipasto board was already plant-based: marinated artichokes, roasted peppers, olives, sun-dried tomatoes and bread. Swap the cheese for cashew mozzarella and a sprinkle of cashew parmesan and the board tastes the same.

Caponata, Sicily's sweet-and-sour eggplant relish, does what cured meat usually does here: it brings the rich, savoury bite. Spoon it onto crostini with a little white bean dip, and finish the mozzarella with basil, olive oil and flaky salt.

Timeline

1. T–20 minTake the cashew mozzarella out of the fridge; drain the jarred vegetables.
2. T–15 minFill the bowls with white bean dip, caponata and olives.
3. T–10 minPlace the mozzarella with basil and tomatoes; drizzle with oil and balsamic.
4. T–5 minAdd the artichokes, peppers and sun-dried tomatoes.
5. T–0Fan the crostini and grissini; scatter cashew parmesan and sea salt.

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

Questions

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