Italian Charcuterie Board
This Italian charcuterie board is filled with Italian cheeses and meats, olives, honeycomb and fruit, there's a delicious bite that everyone will love!
Servings: 8 servings
Calories: 549kcal
Cost: $20
Ingredients
Cheeses and Meats
- ½ pound gorgonzola wedge
- ½ pound Taleggio sliced
- ½ pound Fontina sliced
- 4-8 ounces burrata
- ¼ pound Parmigiano reggiano cut into chunks
- 4 ounces Calabrese salami
- 2 ounce prosciutto or speck
Accoutrement (Additions)
- 1 cup pitted Castelveltrano Olives
- 1 cup Garlic stuffed olives
- Grapes
- Cherry Tomatoes
- Honeycomb
- Pesto
- Calabrian Chiles
- Crostini
- Crackers
Marinated Artichoke Hearts
- ½ cup canned artichoke hearts
- 1 tablespoon olive oil
- ¼ cup roasted red pepper strips
- ½ teaspoon dried oregano
Instructions
- Arrange the cheeses spaced around the board. Cut the firmer cheeses in rough chunks and slice the semi-soft cheeses, such a the fontina and taleggio.
- Serve the honeycomb on top of the gorgonzola cheese.
- Add the burrata cheese to small bowls and garnish with pesto and/or Calabrian chiles.
- Arrange the calabrese salami and prosciutto or speck around the cheeses in the empty spaces.
- Nestle bunches of grapes and tomatoes on the vine onto the platter.
- Season the artichoke hearts with roasted bell peppers, oregano and olive oil and fill in any empty gaps. You can also serve this in a small bowl as well.
- Fill any remaining gaps with olives, crostini and crackers.
Notes
Bring cheeses to room temperature for 30 minutes, before serving for maximum flavor.
Nutrition
Calories: 549kcal | Carbohydrates: 4g | Protein: 30g | Fat: 47g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 2115mg | Potassium: 194mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1523IU | Vitamin C: 5mg | Calcium: 728mg | Iron: 1mg