Italian · Lunch
Three Cheese and Meat Board
An Italian antipasto board built around three cheeses, thinly sliced prosciutto, salami and mortadella, arranged with olives, honey and toasted bread. Salty cured pork, creamy burrata and nutty parmesan sit against sweet fig jam and a scatter of walnuts, served room temperature for tearing and sharing.
$7
15 minsPrep
5 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
842Calories
47.1gProtein
55.9gFat
31.8gCarbs
15.1gSugar
2.6gFiber
3304mgSodium
196mgChol
23.3gSat Fat
622mgPotassium
498mgCalcium
2.6mgIron
2.2mcgVitamin B12
2.8mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
all-time-classics
quick-lunch
gluten-free
Instructions
1
Prep
Let the prosciutto, salami, mortadella, burrata, parmesan and gorgonzola sit at room temperature for 10 minutes.
2
Toast
Slice the baguette and toast in a dry pan over medium heat for 2–3 minutes, turning once, until golden and crisp.
3
Build
Drape the prosciutto in loose folds across the board, then fan salami and mortadella slices in overlapping stacks.
4
Finish
Place burrata, parmesan and gorgonzola in clusters, drizzle the burrata with oil and honey, scatter walnuts and pepper.
5
Plate
Spoon fig jam onto the board, tuck toasted baguette and olives into gaps, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g prosciutto
- 2 oz56g salami
- 2 oz56g mortadella
- 3 1/2 oz100g burrata
- 1.4 oz40g parmesan
- 2 oz56g gorgonzola
- 2 tbsp2 tbsp walnuts
- 2 tbsp2 tbsp fig jam
- 2 tsp2 tsp honey
- 88 green olives
- 66 black olives
- 2.8 oz80g baguette
- 2 tsp2 tsp olive oil
- 1/4 tsp1/4 tsp black pepper
