Antipasti
Let me introduce you to the art of antipasto, or the first course in a traditional Italian meal. Depending on where you are in Italy, antipasto can look very different from region to region. Still, the commonality of this course is a beautiful spread of cured meats and cheeses. I love assembling a beautiful board during the holidays because it’s easy to throw together and keeps everyone busy while I finish up the main dishes. For this board, I used some ingredients that may not be available near you this time of year. Instead of melon, you could use persimmons for a festive touch.
For the Caprese Salad
- 2 (8-ounce) balls of mozzarella cheese
- 2 beefsteaks tomatoes, thinly sliced
- ½ cup basil leaves
- Olive oil, as needed
For the Prosciutto and Melone
- ½ cantaloupe, seeded and cut into half moons
- 4 ounces San Daniele Prosciutto
To Fill The Board
- 1 pound of grapes
- ½ pound grape tomatoes
- 5 ounces of sweet Gorgonzola cheese
- ½ pound Parmigiano Reggiano (aged 36 months is best for snacking)
- 10 dried figs
- ½ pound salame
- 1 cup Castelvetrano olives
- 1 honeycomb (or honey jar)
- 1 bag of tarallini
- Few slices of white pizza (or focaccia)
Method
- Layer the Caprese salad on a portion of a large platter, and drizzle with olive oil. Wrap the melon with prosciutto and place it in the center of the platter. Artfully fill the board in with the remaining ingredients and enjoy. Just Gorgeous.
