Italian Charcuterie Board Recipe

I’m super stoked about this Italian charcuterie board because it’s like a crazy mix of salty meats—prosciutto, salami, capicola, and soppressata—plus all these killer cheeses, olives, roasted red peppers, artichoke hearts, crostini, fresh figs or grapes, and mixed nuts all drizzled with olive oil and balsamic glaze (with a little honey if im feeling extra), and honestly it’s my go-to when I need something seriously fun and satisfying to share with the crew.

I love my Italian charcuterie board recipe because it mixes prosciutto di parma, Genoa salami and fresh mozzarella for a good protein kick and calcium boost. I also toss in marinated olives and roasted red peppers that add vitamins.

Its a balanced and tasty snack i really enjoy.

Ingredients

• Prosciutto di Parma: Rich protein source with delicate saltiness that enhances every bite.
• Genoa Salami: Balanced protein and fat; its smoky, meaty taste stands out.
• Fresh Mozzarella: Creamy cheese providing protein and calcium in a soothing, mild flavor.
• Parmigiano Reggiano: Crunchy, nutty, calcium-rich cheese adding savory depth to the board.
• Marinated Mixed Olives: Briny, fiber-rich olives with healthy fats that brighten every bite.
• Balsamic Glaze: Sweet and tart drizzle tying all the flavors together.
• Fresh Figs or Grapes: Naturally sweet, fiber-packed fruits offering a refreshing contrast.
• Capicola & Soppressata: Flavorful cured meats delivering protein with a hint of spice.

Ingredient Quantities

• 6 slices Prosciutto di Parma (about 3 oz total)
• 6 slices Genoa Salami (around 3 oz)
• 4 thin slices Capicola (approximately 2 oz)
• 4 slices Soppressata (about 2 oz)
• 4 oz Fresh Mozzarella Cheese, sliced or torn into pieces
• 3 oz Aged Asiago Cheese, cut into small chunks
• 3 oz Sharp Provolone Cheese, thinly sliced
• 4 oz wedge of Parmigiano Reggiano, broken into bite-size pieces
• 1 cup Marinated Mixed Olives
• 1 cup Roasted Red Peppers, drained and sliced
• 1 cup Artichoke Hearts, quartered
• 1 Baguette sliced into crostini pieces
• 1 cup Fresh Figs or Grapes, as a sweet contrast
• 1/2 cup Mixed Nuts for extra crunch
• 2 tbsp Olive Oil for drizzling
• 2 tbsp Balsamic Glaze to add a tangy finish
• Honey (optional, to taste) for a little extra sweetness

How to Make this

1. Start by clearing a large serving board and laying out all your ingredients so you can see everything before you start arranging.

2. Fold or gently roll the 6 slices of Prosciutto di Parma, the 6 slices of Genoa Salami, 4 thin slices of Capicola, and 4 slices of Soppressata and place them in separate groups on the board.

3. Next, place the cheeses. Arrange 4 oz of fresh Mozzarella (sliced or torn), 3 oz of aged Asiago (cut into chunks), and 3 oz of sharp Provolone (thinly sliced) in close proximity, and add the broken 4 oz bite-size pieces of Parmigiano Reggiano around them.

4. Now add the 1 cup of marinated mixed olives in a small bowl or pile them directly on the board if you like a rustic look.

5. Lay out the 1 cup of roasted red peppers (drained and sliced) and the 1 cup of artichoke hearts (quartered) next to the meats.

6. Cut the baguette into crostini pieces and fan them around the board for easy grabbing and extra crunch.

7. Scatter the 1 cup of fresh figs or grapes over the board so their sweetness balances out the salty meats and cheeses.

8. Add the 1/2 cup of mixed nuts to provide an extra crunch by sprinkling them in any empty spaces.

9. Drizzle 2 tbsp of olive oil lightly over some cheeses and meats to add a bit of richness.

10. Finally, finish the board by drizzling 2 tbsp of balsamic glaze over the top and, if you want a little extra sweetness, add a quick drizzle of honey to taste. Enjoy your Italian charcuterie board!

Equipment Needed

1. A large serving board to lay everything out and keep it organized
2. A sharp chef’s knife to slice, tear, or chunk up cheeses and meats
3. A bread knife for cutting the baguette into crostini pieces
4. An extra cutting board if you dont want to use the serving board for slicing
5. A small bowl to hold the marinated olives, if you choose not to pile them directly
6. A pair of tongs or a small spatula for moving items around the board easily
7. A drizzle spoon or small spoon for drizzling the olive oil, balsamic glaze, and honey

FAQ

• Q: Can I substitute any of the cured meats if I cant find the ones in the recipe?
  A: Sure thing. You can mix it up a bit like using a different type of salami or even swapping capicola with another cured meat. Just watch out for the overall flavour balance.
• Q: What is the best way to arrange the board for serving?
  A: I usually lay the cheeses first then group the meats and veggies around them so every bite has a bit of everything. It also makes the board look more inviting.
• Q: Can I prep this charcuterie board a day in advance?
  A: Yeah, you can pre-slice the meats and cheeses and chop up the veggies. Keep them in separate containers and assemble just before serving to keep everything fresh.
• Q: How should I store any leftovers?
  A: Wrap the leftovers loosely with plastic wrap in an airtight container. Its best to consume within a day or two because the cheeses can dry out.
• Q: What if i dont have all the cheeses listed?
  A: No worries. You can mix and match with your available cheeses. Just try to include a mix of soft and hard cheeses for variety in texture and taste.

Italian Charcuterie Board Recipe Substitutions and Variations

• Instead of Prosciutto di Parma, you can use Serrano ham. It gives a similar salty, rich flavour but a little less delicate.
• If you can’t get Genoa Salami, try spicy pepperoni. It’s a bit bolder but works well in a charcuterie board.
• Don’t have fresh mozzarella? Burrata or even a mild goat cheese can be a cool substitute for a creamy touch.
• For aged Asiago, a mature cheddar can do the job, giving you that nice sharp bite.
• If artichoke hearts prove hard to find, sun-dried tomatoes offer that tangy twist that’s just as fun.

Pro Tips

1. Prep all your ingredients and have them ready at hand before you start arranging so you don’t end up fumbling around. This helps the whole process go smoother and ensures you don’t miss anything on the board.

2. When you’re grouping the meats and cheeses, try to arrange them by flavor intensity and texture. Like, place the softer cheeses next to the saltier cured meats, that way every bite has a cool balance of flavors.

3. Spread the drizzles of olive oil and balsamic glaze lightly across the board instead of pooling them all in one spot. A light hand here helps keep the ingredients distinct and stops the board from getting too soggy.

4. Don’t forget to play around with the placement of the crunchy crostini, nuts, and fruits. This creates a visual fun and makes it easier for everyone to grab a little bit of everything when they’re helping themselves.