The Mediterranean Picnic Board

An Italian and Greek picnic spread

Take a trip to the beaches of Europe with this spread that’s bursting with authentic Mediterranean flavor. For this board, we’ve crafted a picnic that’s perfect for all seasons, topped with four incredible sweet, snackable cheeses, a handful of timeless charcuterie, and of course, some savory bites for Mediterranean munching. From tinned octopus and dolmas to Pecorino and prosciutto, this light and bright spread is the ultimate platter for anyone who craves classic Italian cheeses and Greek eats.

Prep Time : 10 min
Assembly Time : 15 min.
Total Time : 25 min.
Serves: 4-6

Components

CHEESE
1 lb. Murray’s Pecorino Calabrese
1 lb. Sottocenere
1 lb. Manouri
1 lb. Mitica Drunken Goat
ACCOMPANIMENTS
1 ea. Dolmas, 8.8oz
1 ea. Marinated Sundried Tomatoes, 5.6 oz.
1 ea. Castelvetrano Olives, 5.3 oz.
1 ea. Mitica Taralli Classic, 8.8 oz.

MEATS
1 ea. Prosciutto San Daniele, 3 oz.
1 lb. Fabrique Delice Saucisson Sec
1 ea. Matiz Octopus in EVOO, 4.2 oz.
Garnish
1 Cucumber

Printer Friendly Board Instructions (PDF)

SHOP INGREDIENTS & PAIRINGS FOR THIS RECIPE BELOW

Prep

Triangle slice the Drunken Goat and partially chunk the Manouri.
Partially slice the Saucisson Sec into coins.
Open the can of octopus.
Slice the cucumber into coins.

Assembly

On a rectangular board, arrange two empty jars kissing towards the bottom right corner of the board. Place all four cheeses in each of the corners. Place the Manouri and crumbles in the top left, the Sottocenere in the bottom left, the Pecorino Calabrese in the top right, and arrenge the slices of Drunken Goat in a shingled, curving line towards the center from the bottom right corner.
Arrange the prosciutto along the right edge of the board. Place the Saucisson Sec in the middle of the top edge of the board and shingle the coins reaching towards the center. Place the open can of octopus along the bottom edge of the board, about two inches from the bottom left corner.
In the spaces between the Drunken Goat and the jars and the Manouri and the Saucisson Sec, create piles of Taralli crackers.
Fill the jars with olives and sundried tomatoes.
Place dolmas in the empty spaces in the center of the left edge of the board and the center of the bottom edge of the board.
Fill the remaining space on the board with slices of fresh cucumber.