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Pairings

Cabernet Sauvignon
Chianti
Cider
Farmhouse Ales & Sours
Lagers and Kolsch
Malbec
Pinot Grigio
Pinot Noir
Porters and Stouts
Riesling
Rosé
Wheat Beers

Board: The Antipasto Board

The Antipasto Board

A gourmet collection of Italy’s best flavors

There’s nothing quite like traditional Italian antipasti--whether you’re snacking on olives with a crisp glass of wine or picking at some chunks of Parm with some silky slices of Prosciutto, you can’t go wrong with a sweet snack before a classic Mediterranean meal. For this elaborate board, we’ve selected five of our favorite Italian-inspired cheeses and paired them with a slew of savory charcuterie, plus some crisp cracker bites and of course, snackable olives, mushrooms, and more. Add your own touch of homemade flair to this mouthwatering board by loading it up with fresh produce or your own favorite Italian treats.

Prep Time : 25 min
Assembly Time : 15 min.
Total Time : 40 min.
Serves: 6-8

Components

CHEESE
1/2 lb. Murray’s Parmigiano Reggiano
1/2 lb. Piave Vecchio
1/2 lb. Asiago Pressato
1/2 lb. Gorgonzola Mountain
1/2 lb. 80:10:10

ACCOMPANIMENTS
1 ea. Murray’s Roasted & Salted Pistachios 8oz
1 ea. Naturpuglia Taralli Classic 8.8oz
1 ea. Castelvetrano Olives, Pitted 4.9oz
1 ea. Marinated Mushrooms with Garlic & Herbs 8oz
1 ea. La Panzanella Crostini with Rosemary 6oz
1 ea. Mt. Vikos Artichoke Spread 7.3oz
1 ea. Dardimans Tomato Crisps 1.5oz

CHARCUTERIE
1 ea. Prosciutto San Daniele 3oz
1 ea. Murray’s Speck Sliced 3oz
1 ea. Rovagnati Mortadella 8oz
1 ea. Charlito’s Salami Picante 3oz
1 ea. Piacentini Coppa Tray 3.5oz

GARNISH
1 ea. Cantaloupe

Prep

Remove cheeses from fridge one hour before serving.
Slice the Gorgonzola into triangles.
Slice the 80:10:10 into even-sized rectangles.
Slice the Asiago Pressato into long, thin sticks.
Chunk the Parmigiano and Piave.
Fold the Mortadella slices into fan or triangle shapes.
Fold the Speck into small rolls.
Slice 8-10 wedges of cantaloupe and wrap them in Prosciutto.

Start by placing the cheese wedge on its side which is large and flat.

Hold the cheese firmly with one hand. Insert your knife vertically with the pointed side down (perpendicular to the cutting board) into the cheese near the edge of the wedge. Wiggle the knife until a large crumble pulls away from the wheel. Repeat along the edge of the cheese until you get the desired amount of crumbled cheese.

If the wedge is thick, consider cutting it in half to 2 smaller triangular wedges.

Cut the triangular rind pieces off one side of the wedge.

A soft wedge with a washed or bloomy rind just needs to be sliced from the side.

Portion the slice into smaller pieces with an equal rind-to- paste ratio.

Make a perpendicular cut along the smallest edge of the cheese, cutting off the triangular end piece and removing it.

Make perpendicular cuts moving closer to the rind, creating rectangular slices of cheese. As the slices get larger, they can be cut in half for size purposes. Each rectangular slice should have a piece of the rind on each end.

Assembly

On a round board, place six empty jars in two clusters of three, with one cluster towards the top of the board, and one towards the bottom.
Working clockwise around the edge of the board, create piles of each cheese. At the 8 o’clock position, pile the Piave chunks. At the 10 o’clock position, pile the 80:10:10 slices. At 12 o’clock, pile the Asiago slices. From the 1-2 o’clock positions, create a pile of Parmigiano chunks. From the 4-5 o’clock positions, create a neat pile of Gorgonzola triangles.
At the 7 o’clock position, right next to the Piave, neatly arrange the cantaloupe and Prosciutto wedges. On the other side of the Piave, create a pile of Piacentini Coppa that touches the edge of the 80:10:10. On the other side of the 80:10:10, place the slices of Charlito’s Salami Picante. In between the Asiago and the Parmigiano, place the triangle folds of Mortadella. Directly on the other side of the Parmigiano, neatly pile the rolls of Speck.
Next to the cantaloupe wedges, create a pile of La Panzanella Crostini. To the right of the crostini, fill the space between the crostini and Gorgonzola with Dardimans Tomato Crisps, allowing the crisps to fill the space between the Gorgonzola and the jars. At the top of the board, between the Salami Picante and the Asiago, fill the space with Naturpuglia Taralli.
Fill one jar in each cluster respectively with Castelvetrano Olives, Marinated Mushrooms, and Mt. Vikos Artichoke spread.
Surround the jars with Murray’s Roasted and Salted Pistachios.
Fill the empty space in the center with your desired combination of leftover charcuterie, fresh produce, olives, or nuts.