Italian Charcuterie Board

5 from 2 votes

An Italian charcuterie board is typically a combination of olives, vegetables, peppers, cheese, meats, breads, fruits, crackers, etc. Commonly referred to as mezze, tapas or antipasti, the items used are wide and varied.

Prep Time30

Cook Time0

Total Time30

Course: Appetizers

Cuisine: Mediterranean

Servings:

Calories: 431kcal

Author: Kelly Bloom

Equipment

Long rectangular Charcuterie board 36" x 12"
Round Charcuterie Board 19" diameter
Small Charcuterie Board perfect for 2 - 4 people

Ingredients

3 oz Capocolla thinly sliced
3 oz Sopressata thinly sliced, sweet or spicy
4 oz Manchego sliced in thin pieces
4 oz Goat Cheese softened
2 oz Fig Preserve
3 tablespoon Walnuts Fresh cracked, candied walnuts, or preserved
1 large Burrata get the large cheese ball
8 oz Marinated artichokes drain the oil off
6 Figs fresh, quartered
6 oz Roasted Red Peppers drain and slice in thin strips
4 oz Marinated Olives get green and black mixed, drained
4 oz Marcona Almonds mix with the olives
1 lb Grapes red seedless or mini champagne
16 oz Crackers mix of varieties
Rosemary sprigs or Garnish, you can use any fresh herbs.

US Customary - Metric

Instructions

Mix your soft goat cheese with any herbs or citrus zest, as your taste prefers, or just use plain. Add to a small bowl and top with some Fig preserve or Blackberry preserves. Garnish with fresh or candied walnuts.
4 oz Goat Cheese, 2 oz Fig Preserve, 3 tablespoon Walnuts
Drain the marinated seasoned olives and mix with the Marcona almonds. Add to another small bowl. Next, drain the marinated artichokes and slice them into smaller strips and add to a small bowl. Repeat with the jar of roasted red peppers.
8 oz Marinated artichokes, 6 oz Roasted Red Peppers, 4 oz Marinated Olives, 4 oz Marcona Almonds
On both ends of your charcuterie platter, lay thin slices of Capocolla and Sopressata meats in a fan shape, overlapping slightly.
3 oz Capocolla, 3 oz Sopressata
Slice the Manchego cheese into small slices. Add the slices of Manchego cheese below the meats. Tuck in a sprig of garnish here and there. Quarter the fresh figs and add above the slices of cured meats.
4 oz Manchego, 6 Figs
Center the large burrata ball in the middle of the cheese slices, with cheese and meats radiating from the burrata to the end of the platter on both sides.
1 large Burrata
Add your marinated olives blended with the Marcona almonds on the right and left sides of the centered burrata cheese ball. Garnish with sprigs of rosemary and grapes. Serve with crackers.
1 lb Grapes, Rosemary sprigs, 16 oz Crackers

Notes

Our Fig Preserve recipe above it great, but as a time saver buy it ready made in the store.

Slice your cheeses and meats up a day ahead and store in baggies. Prepare the individual components the day before and you can put this Italian charcuterie board together at the last minutes before your guests arrive.