Ingredients:

  • 8 oz Prosciutto di Parma, thinly sliced
  • 6 oz Genoa Salami, sliced into rounds
  • 6 oz Bresaola
  • 8 oz Fresh Mozzarella pearls
  • 4 oz Sharp Provolone, cubed
  • 4 oz Aged Pecorino Romano, shaved
  • 1 cup Castelvetrano olives, pitted
  • 1 cup Marinated artichoke hearts, drained
  • 1 cup Roasted red peppers, sliced
  • 1 cup English cucumber, sliced into rounds
  • 1 cup Cherry tomatoes, halved
  • 1/2 cup Cornichons
  • 1/4 cup Extra virgin olive oil
  • 2 tbsp Balsamic glaze
  • 1 bunch Fresh basil leaves
  • 1 lemon, cut into wedges
  • 1 lb Toasted baguette slices

Instructions:

  1. Place small ceramic ramekins or bowls on the platter first. Fill them with the Castelvetrano olives, marinated artichokes, and cornichons to act as anchors and prevent liquids from migrating.
  2. Fold the Prosciutto and Bresaola into ribbons or loose piles to create height. Arrange the salami in a winding 'river' pattern between the bowls.
  3. Nestle the cubed Provolone and Mozzarella pearls against the cured meats.
  4. Fill the remaining spaces on the board with the sliced English cucumber, halved cherry tomatoes, and roasted red peppers.
  5. Garnish the platter with fresh basil leaves and lemon wedges.
  6. Drizzle the entire platter with extra virgin olive oil and balsamic glaze.
  7. Arrange the toasted baguette slices around the edges of the board and serve.