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Antipasti Snacking Board
Gorgonzola dolce and aged Parmigiano-Reggiano anchor the cheese section of this board, pulling in opposite directions — one soft and milky, the other firm and sharp. A full pound of grapes, 10 dried figs, and half a pound of grape tomatoes scatter between 8 ounces of sliced salami and a cup of Castelvetrano olives. Honeycomb and tarallini fill the gaps, with a few slices of focaccia on the side for anything that needs bread. Assembles in 15 minutes for 6 people, no cooking required.
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.
Recipe Details
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