Thinly 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)
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)
Drain 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.