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Antipasti Snacking Board
Sweet honeycomb, buttery Castelvetrano olives, and aged Parmigiano-Reggiano come together in this classic Italian spread. You'll love how the sharp bite of Gorgonzola dolce balances the natural sweetness of fresh grapes and dried figs. Thinly sliced salami adds a savory, rich element that pairs beautifully with crisp tarallini and soft focaccia. It's an effortless way to bring bold flavors to the table without turning on the stove. Just arrange everything on a large wooden platter and let everyone dig in.
Ingredients
- 1 pound grapes, cut into a few clusters
- ½ pound grape tomatoes
- 5 ounces Gorgonzola dolce cheese
- 226 grams/8 ounces Parmigiano-Reggiano (aged 36 months is best)
- 10 dried figs
- 8 ounces thinly sliced salami
- 1 cup Castelvetrano olives
- 1 honeycomb (or small honey jar)
- 1 (8.5-ounce) bag tarallini
- 4 or 5 slices Focaccia Pugliese
Instructions
- 1Arrange the grapes and grape tomatoes in several small clusters across a large serving platter. Spreading the colors out first creates a balanced visual foundation for the board.
- 2Position the Gorgonzola dolce and Parmigiano-Reggiano on opposite sides of the board. Place a small serving knife next to each block so guests aren't mixing the distinct cheese flavors.
- 3Tuck small piles of dried figs, sliced salami, Castelvetrano olives, and honeycomb into the empty spaces.
- 4Finish by tucking the tarallini and focaccia slices around the outer edges of the platter.
Notes
- Make ahead: Wash and dry the grapes and tomatoes up to a day in advance, but assemble the board just before serving so the bread stays crisp.
- Swap: If you can't find tarallini, substitute with your favorite sturdy cracker or breadsticks.
- Tip: Let the cheeses sit at room temperature for 30 minutes before serving. Cold mutes their complex flavors.