Ingredients
Method
Marinate the mozzarella
- Place the mozzarella balls in a small bowl. Add olive oil, parsley, sun-dried tomatoes, red pepper flakes, and a pinch of salt. Stir gently and let sit for at least 30 minutes.
Prepare the vegetables
- Drain marinated artichokes and roasted red peppers. Place olives, peppers, and artichokes into small bowls to contain liquids.
Slice meats and cheeses
- Slice cured meats thinly. Cut provolone into slices and break Parmigiano into chunks or shavings.
Set up the board
- Place small bowls on the board first. Arrange cheeses from mild to strong. Add meats in loose folds or small piles for easy grabbing.
Fill in the gaps
- Add cherry tomatoes, nuts, and fresh vegetables to fill empty spaces and add color.
Add bread last
- Place bread and crackers around the edges or serve them separately to keep them crisp.
Finish and serve
- Lightly drizzle olive oil over vegetables and cheeses just before serving.
Notes
- This platter is meant to be flexible. Swap vegetables or meats based on season or availability.
- Always prioritize quality over quantity. Fewer good ingredients work better than many average ones.
- Refresh the board during serving to keep it looking full and inviting.