📝 About This Recipe
Transport your guests to the sun-drenched hills of Tuscany with this vibrant, texturally diverse antipasto spread. This gluten-free masterpiece balances the saltiness of premium cured meats with the acidity of pickled vegetables and the creamy indulgence of artisanal cheeses. It is an edible landscape designed for grazing, where every bite offers a new combination of classic Mediterranean flavors.
🥗 Ingredients
The Cured Meats
- 4 oz Prosciutto di Parma (thinly sliced and draped)
- 4 oz Genoa Salami (sliced into rounds)
- 3 oz Soppressata (Hot or Sweet) (thinly sliced)
- 3 oz Mortadella (ensure gluten-free certified, cubed or folded)
Artisanal Cheeses
- 8 oz Fresh Mozzarella Pearls (marinated in olive oil and herbs)
- 5 oz Aged Sharp Provolone (broken into rustic chunks)
- 4 oz Parmigiano-Reggiano (aged 24 months, wedged)
Marinated and Pickled Elements
- 1 jar Marinated Artichoke Hearts (6-ounce jar, drained)
- 1 cup Castelvetrano Olives (pitted or whole)
- 1/2 cup Roasted Red Peppers (sliced into strips)
- 6-8 pieces Pepperoncini (whole pickled peppers)
Accompaniments and Crunch
- 1 box Gluten-Free Rice Crackers or Baguette (multigrain or sea salt flavor)
- 1/2 cup Dried Apricots (for a touch of sweetness)
- 1/3 cup Marcona Almonds (roasted and salted)
- 1/4 cup Fresh Basil Leaves (for garnish and aroma)
- 2 tablespoons Extra Virgin Olive Oil (high quality for drizzling)
- 1 tablespoon Balsamic Glaze (ensure gluten-free)
👨🍳 Instructions
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1
Select a large wooden board, slate, or a flat ceramic platter to serve as your canvas.
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2
Begin by placing small ramekins or bowls on the board to hold wet items like olives, marinated artichokes, and roasted peppers. This prevents the juices from softening the crackers.
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3
Prepare the mozzarella pearls by tossing them in a small bowl with a teaspoon of olive oil and a pinch of dried oregano before placing them on the board.
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4
Anchor the board with your cheeses. Place the wedge of Parmigiano-Reggiano and the chunks of Provolone in opposite corners to create visual balance.
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5
Fold the meats to add height and texture. Ribbon the Prosciutto by gently bunching it up, and fold the Salami rounds into halves or quarters to create 'meat roses'.
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6
Nestle the meats around the cheese wedges, ensuring colors are distributed evenly across the platter.
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7
Fill the pre-placed bowls with the Castelvetrano olives, artichoke hearts, and sliced roasted peppers.
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8
Add the pepperoncini near the spicy meats like Soppressata for a visual cue of heat.
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9
Fill in the larger remaining gaps with your gluten-free crackers or sliced toasted gluten-free baguette.
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10
Use the Marcona almonds and dried apricots as 'fillers' to plug any small holes or empty spaces on the board, creating a lush, overflowing look.
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11
Tuck fresh basil leaves under the edges of the cheese or meats to add a pop of vibrant green and a fresh scent.
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12
Just before serving, lightly drizzle the mozzarella and roasted peppers with a touch of high-quality extra virgin olive oil and a few drops of balsamic glaze.
💡 Chef's Tips
Always bring your cheeses to room temperature for 30 minutes before serving to unlock their full flavor profile. Check labels on all cured meats, especially Mortadella and Salami, to ensure they don't contain hidden gluten fillers. For a professional look, vary the shapes: some items should be sliced, some cubed, and some left whole. If making ahead, assemble the meats and cheeses, wrap tightly in plastic, and add the crackers and nuts just before serving to keep them crunchy. Use a mix of colors—red peppers, green olives, and white cheeses—to make the platter visually irresistible.
🍽️ Serving Suggestions
Pair with a crisp, chilled Prosecco or a light Pinot Grigio to cut through the richness of the meats. Serve with a side of gluten-free fig jam for those who enjoy a sweet-and-salty cheese pairing. Provide small cocktail forks, toothpicks, and napkins to make grazing easy and clean for guests. Add a small bowl of gluten-free honey for drizzling over the aged Parmigiano-Reggiano. A side of warm, gluten-free focaccia bread is a wonderful hearty addition if serving as a light meal.