Description
Discover how to create a delectable Italian charcuterie board featuring prosciutto and mozzarella. Elevate your cheese platter game with this easy recipe!
Ingredients
- Turkey slices, 8 oz (225 g)
- Mozzarella cheese, 8 oz (225 g)
- Cherry tomatoes, 1 cup (150 g)
- Mixed olives, 1 cup (150 g)
- Artichoke hearts, 1 cup (150 g)
- Basil leaves, fresh, 1/2 cup (25 g)
- Roasted red peppers, 1/2 cup (75 g)
- Grissini breadsticks, 12 pieces
- Parmesan cheese, shaved, 1/2 cup (50 g)
- Melon slices, 1 cup (150 g)
- Dried figs, 1/2 cup (75 g)
- Almonds, roasted, 1/2 cup (70 g)
- Vegetable oil, for drizzling, 2 tbsp (30 ml)
- Cracked black pepper, to taste
Instructions
- Arrange the prosciutto-style turkey slices evenly across a large serving platter or board.
- Slice the mozzarella cheese into bite-sized pieces and place them beside the turkey slices.
- Scatter the cherry tomatoes around the board, ensuring they are evenly distributed.
- Add the mixed olives in small clusters around the board.
- Drain and quarter the artichoke hearts, then place them in a separate area on the board.
- Lay fresh basil leaves around the platter for garnish and flavor.
- Slice the roasted red peppers into strips and position them near the artichoke hearts.
- Place the grissini breadsticks in a small stack or fan them out for easy access.
- Sprinkle shaved Parmesan cheese over the mozzarella and artichoke areas.
- Arrange melon slices in a fan shape on one corner of the board.
- Scatter dried figs in small clusters throughout the platter.
- Add roasted almonds in small piles near the olives and figs.
- Drizzle extra-virgin olive oil over the mozzarella cheese and artichoke hearts.
- Finish with a light sprinkle of cracked black pepper over the entire board.
- Serve immediately, ensuring each section is easily accessible for guests.
Notes
- For a burst of sweetness, try using honey-drizzled cantaloupe slices instead of plain ones.
- Experiment with different types of olives for a unique flavor profile.
- Substitute fresh figs for dried ones when in season for a juicier texture.