Ingredients
Scale
- 1 large round loaf European style Italian bread
- Meats:
- 2 ounces dried coppa
- 2 ounces Italian dried salami
- 2 ounces prosciutto
- 4 ounces mortadella with pistachios
- Cheeses:
- 8 ounces Grano Padano
- 4 ounces sliced provolone
- 8 ounces mozzarella (cherry-sized)
- Roasted red pepper
- Cold artichoke spread
- 14 ounce can artichoke hearts in water, drained
- 2 ounces gorgonzola cheese
- 2.5 ounces cream cheese
- 1 small clove garlic
- 2 green pears
- 4 ounces dates, pitted
- 1 tablespoon powdered sugar
Instructions
- Center the loaf of bread on the board (pre-sliced)
- Arrange the meats and cheese directly on the board around the bread.
- **Can roast the red pepper over direct medium-low flame after coating in 1 tablespoon olive oil for about 3 minutes a side. Let cool, remove seeds, slice, and put onto a small serving plate. You can also purchase a jar of roasted red peppers. Arrange on the board on a small plate.
- Place all ingredients (artichokes, gorgonzola cheese, cream cheese, garlic) for the artichoke spread in a blender and blend on high until creamy. (1 minute) Arrange on the board in a small bowl.
- Thinly slice the pear and arrange on the board on a small serving plate.
- Coat the dates in powdered sugar and arrange on the board.
See the photo above for arranging inspiration. 🙂
Optional Dipping Oil
- Please 1/4 cup olive oil in a small bowl and whisk in 1 small clove freshly grated garlic.
- Mix with 1/4 teaspoon of dried parsley, oregano, and basil.
- Finish by adding in 1 teaspoon freshly grated Parmiggiano Reggiano.
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Category: Appetizer