Italian Charcuterie Board Recipes
ITALIAN CHARCUTERIE BOARD
Provided by Modern Honey® - www.modernhoney.com
Number Of Ingredients 17
Steps:
- BURRATA or FRESH MOZZARELLA. Soft, creamy cheese which has a mild in flavor is always a popular choice. Mozzarella Cheese pairs well with olive oil, prosciutto, tomatoes, Italian cured meats, and olives. Burrata is the creamiest version and has rich, creamy center. I like to use both on my Italian charcuterie boards.PARMIGIANO-REGGIANO. The famous Italian cheese is known for its sharp, nutty flavor. Cut it into wedges and pair it with figs, pears, dates, prosciutto, balsamic vinegar, walnuts, stone fruits, grapes, and honey.BRIE or CAMEMBERT. Brie always makes a beautiful statement as the centerpiece of a cheese board. I always like to cut a wedge out of it and top it with fresh blackberries and a rosemary stem. You can also warm the brie so it is nice and melted which brings out the flavor. Brie pairs well with apples, French bread, cherries, dates, figs, pistachios, and strawberries.WHITE SHARP CHEDDAR. Creamy white cheddar pairs beautifully with apples, nuts, dates, honey, grapes, French bread, nuts, pears, and walnuts.MANCHEGO CHEESE. A firm, buttery cheese from Spain. Manchego pairs well with figs, crusty bread, fig spread, almonds, green olives, and prosciutto. CURED MEATS. Meats will be one of the biggest stars on the meat and cheese board. Use an assortment of Italian meats such as salami, prosciutto, and other Italian meats. I like to use different kinds of salami on my meat platters. I use hard salami to cut into slices and then you use the thinly sliced salami to fold into fourths to make "salami flowers."OLIVES. I love to buy the marinated castelvetrano and kalamata olives from the deli department. You can usually buy them by the pound which helps so you only have to buy what you need.CRACKERS and BREAD. Set out an array of crackers and bread -- crostinis, flatbread crackers, and thinly sliced crackers. Try to choose plain crackers as strongly flavored crackers can take over the flavor of the cheese. I love to toast French bread with a little extra-virgin olive oil and toast it for 3-4 minutes on broil in the oven. You can also top it with a garlic parmesan butter. CAPRESE SALAD. Layers of fresh mozzarella, thick sliced heirloom tomatoes, fresh basil, extra-virgin olive oil, balsamic glaze, and a sprinkle of sea salt. FRUIT. Red seedless grapes are a beautiful addition to an Italian cheese board. You can also add green grapes. Blood orange slices are also stunning.NUTS. I love to use Marcona almonds. The perfect salty addition to you Italian charcuterie board.OTHER ADDITIONS. Pesto Sauce, Sun-dried Tomatoes, Boursin Garlic and Herb Cheese Spread, Roasted Sweet Peppers, Fig Jam, Ricotta Cheese, Mascarpone Cheese, Garlic Parmesan Butter Crostini, Brushetta.
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- Sopressata: Mild salami, made with garlic and red chili flakes. The flavor is mild, despite the red chili flakes, and it is a great staple as it pairs well with most wines and cocktails.
- Finnochiona: mild salami, made with fennel. Don’t be turned off by the fennel- this flavor enhances pork like no other and is a key ingredient in the seasonings for the Italian delicacy, porchetta.
- Coppa (Mild or Spicy): Typically a fattier cut, this one will be similar to prosciutto, in the thin layer of fat up top, but will be shorter lengthwise, and have a more dense flavor.
- Pecorino (Toscano or Tartufo): Sheep’s milk cheese is a must-have on an Italian board. Not only is it generally mild and flavorful on its own, but it will be a great compliment to any of the charcuteries on your board.
- Thin Crisps or Light Crackers: Something light, to not detract from the meats & cheeses.
- Thinly Sliced Baguette: 1/8 in. slices if fresh; 1/4 in. slices if slightly hard, toasted if possible.
- Breadsticks: I love putting out a handful of breadsticks off to the side for people to munch on casually. These are also great when entertaining, as guests can just grab one as they are making the rounds.
- Castelvetrano Olives: My all-time favorite olives, these are bright green and have more of a nutty flavor than black olives.
- Marcona Almonds: Not exactly Italian, but Marcona Almonds are perfect on any board. Look for truffle seasoned ones, though avoid rosemary seasoned (they can be too pungent, and may clash with other components)
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- Select a food-safe platter or wood serving board that is flat and large enough to hold the cheeses, meats and accompaniments.
- Allow cheese to sit out before serving so they are at room temperature for optimal flavor.Place the mixed olives and artichokes, Marcona almonds and crostini in small serving bowls or vessels, and place on or around the board.Slice the Bianco D’Oro and Chorizo into ¼ inch thick, round slices and arrange them on the board.Arrange the remaining meats and cheeses on the board, cutting some pieces of cheese into small pieces for picking.Finish the board by filling in the spaces with the grapes and figs, and serve.
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