IngredientsThinly Sliced Cold Cuts (Meat)
8 slices prosciutto or other cured ham 8 slices coppa or other cured pork 8 slices salami Milano or other salami Vegetables & Salads 4 marinated artichokes 8 white asparagus spears 8 stuffed or marinated green olives 8 black Calamata olives 4 sun-dried tomato quarters in olive oil 16 vine tomatoes (on the vine) Cheeses 1 buffalo Mozzarella ball (about 140g) 8 slices Asiago, Cheddar or Gruyère 8 slices Fontina or Gouda or Emmental 100g olive tapenade 1 loaf ciabatta with butter extra virgin olive oil 1 tsp finely chopped chillies (optional) |
MethodDrain the vegetable & salads of any liquid.
Place the tapenade & butter into serving containers. Tear the buffalo Mozzarella ball into 4. Arrange the meats, vegetables & salads, cheese, bread, tapenade & butter on a large breadboard or serving platter. Drizzle olive oil over the meat, vine tomatoes & Mozzarella. Sprinkle chopped chillies over the Mozzarella. If not serving immediately, remove the bread, cover with plastic wrap & refrigerate. Bring the board back to room temperature 10-15 mins before serving and then replace the bread. Provide dinner plates and salt & pepper grinders separately. |
Serve Low-Carb Flaxseed Bread instead of ciabatta.
