August 13, 2021

ITALIAN THEME CHARCUTERIE BOARD

There was a holiday las weekend here in Ecuador. We decided to visit a city a couple of hours away from Quito. The idea was to arrive, take some of the tours and experiences that they had in the town and then go to a cabin in the middle of the jungle to disconnect completely. The airbnb we found was exactly that, a cabin in the middle of nowhere but with all the comforts for a weekend of total relaxation. Why am I telling you about our weekend? Because for the weekend, I made a meal plan. An Italian theme Charcuterie board.

I made this board for Sunday night. The idea was to put together a charcuterie board with all the flavors and combinations you would think of when thinking of an Italian board. Why Italy? I don’t know, the truth is that I have wanted to eat burrata for a long time so this was the result.

This board is for around three people as a meal. If you want to make it as an appetizer, it serves 5 people. What an idea right? An italian night dinner starting with this gorgeous board. I absolutely love the idea, let me know if you make it and I bring the wine.

I uploaded a step by step video of the board on instagram. If you are like me and need the video reference, take a look. I will explain the steps here anyways.

What makes this charcuterie board “italian” :

When I was putting together this board, I wanted to add the classic flavors that come to mind when thinking about an Italian themed menu. A combination of fresh vegetables like tomato and basil with a bunch of cheeses and meats. The cheeses and charcuterie for this board are also the ones that come to mind first. Prosciutto, burrata, parmesan and ricotta cheese. The fruit an nut combinations that complete the board, are also inspired by. Fruits like yellow lemons, pitachios, and peach slices. These babies combine so well with the cheeses we chose, making explosions of flavor in every bite.

Without further ado, let’s make this Italian theme Charcuterie board.

Equipment:

Wooden board: Or plate, tray, even directly on the table. What you prefer or think is going to look good. I used a wooden barbecue board that I got a while ago, so whatever suits you best. If you are going to make it directly on the table, I recommend that you put parchment paper before making the board, to avoid putting the ingredients directly on the table.

Bowls: As you can see in the photo, I used some wooden bowls too. I thought that this table had too many colors already with the ingredients. So, look for bowls that blend into the background more than anything. You will need two, for the olive oil and another for the ricotta.

Chopping board: You will need another board or plate to cut the cheeses, fruits and vegetables in. I do not recommend cutting on the board that you are going to use to serve. It is better to keep that one clean and once the cuts are ready, put on the wooden board.

Knives: You can use the cheese knives to make the cuts or a normal knife that is comfortable for you. You are going to need a knife to cut bread as well.

Food processor: To prepare the whipped ricotta, you are going to use a food processor.

Scissors: To slice the basil leaves easily I recommend using scissors. Make sure they are clean. You can get clean thin cuts in no time.

Ingredients:

150 gr Burrata

150 gr Parmesan cheese

120 gr Ricotta cheese

120 gr Prosciutto

50 gr Salami

15 Garlic toasts

1 Hand full of arugula

1 1/2 Hand fulls of basil

Focaccia Bread

Olive oil

Balsamic vinegar

Salt

Pepper

Dried Basil

Dried oregano

Dried Rosemary

Dried thyme

3 Yellow lemons

1 Medium tomato

1 Peach

1 Bag of pistachios

Sundried tomatoes on olive oil

1 tbsp Honey

Garlic powder

Step by step for this Italian themed charcuterie board:

Step 1

Start with the materials, the board and bowls. Place both bowls over the wooden board. One on each side. You don’t want to fill them up yet. These bowls will be your guides for the rest of the ingredients.

Step 2

Between the two bowls, on one side, you will make a bed of arugula leaves. Cover the board completely on that side.

Step 3

Right next to the two bowls, to the center of the board, place the prosciutto. Half on one side, half on the other.

Step 4

Under the bowl you placed to the right, place the parmesan cheese. To place the parmesan cheese, the first thing you have to do is break it apart. Everything but the sides. Place that border on the board first, then fill the space inside with the parmesan pieces.

Step 5

Right below that arugula you placed a while ago you will do the same with the basil. Fill that space between the bowl on the left and the parmesan cheese.

Step 6

Over the basil, place the burrata. Almost in the middle of the board. Look at the photos for reference.

Step 7

Around the beautiful burrata, to the outside, cover the rest of the basil, almost entirely, with tomatoes. Cut the tomatoes in small squares, mix it with sliced basil leaves and some olive oil. Season with salt and pepper. This mixture connects the two bowls. See photo for reference.

Step 8

On the other side of the burrata, to the center of the board, place the salami. Yo make the shape you see in the photo, fold it in half twice. It has to end up looking almost like a triangle. Placethem right next to the burrata.

Step 9

Next to that salami, over the steps of the arugula, place the small garlic toasts. Place a few more on the outer side of the bowl to the right.

Step 10

On the other side of the board, next to the arugula, place a couple of focaccia bread pieces. I cut mine into smaller squares.

Step 11

Place the whipped ricotta in the bowl places to the top right of the board. To make the whipped ricotta, add the cheese and honey to a food processor. Add a bit of milk, salt and pepper. Process until creamy. Pour onto the bowl and add a couple of sun dried tomatoes on top with a bit of its oil.

Step 12

Add olive oil and balsamic vinegar to the other bowl. Season with salt, oregano, pepper, thyme, rosemary, and dried basil. Stir a bit.

Paso 13

Finally the decorations. Starting with the lemons. Place half one and a half over the arugula. Place two forths next to the parmesan cheese. Finally add some peach slices between the ricotta and lemon. Place some more on the bottom next to the other bowl. Finally fill up remaining spaces with pistachios.