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The Antipasto Board

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 flavorful 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.

preparation & ingredients

1/2 lb. Piave Vecchio

1/2 lb. Asiago Pressato

1/2 lb. Murray’s Parmigiano Reggiano

1/2 lb. Gorgonzola Mountain

1/2 lb. 80:10:10

1 ea. Charlito’s Campo Seco , 3 oz.

1 ea. Olympia Provisions Capicola

1 ea. Prosciutto San Daniele, 3 oz.

1 ea. Murray’s Speck Sliced, 3 oz.

1 ea. Olympia Provisions Mortadella

1 ea. Murray’s Roasted & Salted Pistachios, 8 oz.

1 ea. Naturpuglia Taralli Classic, 8.8oz

1 ea. Castelvetrano Olives, Pitted, 4.9 oz

1 ea. La Panzanella Crostini with Rosemary, 6 oz.

1 Mt. Vikos Artichoke Spread, 7.3 oz


Marinated Mushrooms

Tomato Crisps


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.


products in this board

Which wine goes with which rind?

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Other cheese boards