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.

Illustration of the pasta queen golden crown with five rounded points and a row of circular decorations at the base.

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Antipasti

Serves

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Ingredients

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.