Italian Antipasto Platter

Ingredients

• 150 g Gorgonzola
• 150 g Taleggio
• 150 g Mozzarella Balls
• 150 g Grana Padano
• 100 g Mortadella
• 100 g Italian Salami Selection (Milano, Napoli, Calabrian)
• 200 g Italian Cured Meats Selection (Pancetta, Prosciutto, Coppa, Bresaola)
• 100 g Italian Pepperoni
• 500 g Grapes
• 200 g Piccolo Tomatoes
• 100 g Sundried Tomatoes (or Sun Blushed)
• 70 g Pistachios (in shell)
• 70 g Walnuts
• 70 g Almonds
• 40 g Pickled Chilli Peppers
• 180 g Artichokes (marinated)
• 150 g Queen Nocellara Olives
• 150 g Black Olives
• 25 g Basil Leaves
• 300 g Focaccia Bread
• 200 g Bruschetta Bread (or sliced ciabatta )
• 100 g Breadsticks
• 100 g Flatbread
• 30 g Extra Virgin Olive Oil
• 1 tbsp Balsamic Vinegar
• 2 tbsp Green Pesto
• 2 tbsp Olive and Tomato Tapenade
• 10 rolls Prosciutto & Cheese Rollotios (from M&S)
• 80 g Parmigiano Reggino & Chilli Biscuits (from M&S)
• 7 Arancini Balls
• 1 bottle Prosecco

Instructions

1. 1

   Equipment: Gather your equipment.

2. 2

   Foliage: Lay down your board. We like to use some artificial foliage around it, and add some colour with a teatowel and rope to add a rustic touch.

3. 3

   Bowls: Begin by placing the items that need bowls such as 150 g Queen Nocellara Olives, 150 g Black Olives,180 g Artichokes, 7 Arancini Balls, 150 g Mozzarella Balls and 100 g Sundried Tomatoes.

4. 4

   Cheeses: Lay down cheeses, 150 g Gorgonzola150 g Taleggio and 150 g Grana PadanoSlice the first few pieces and leave the knives next to them.

5. 5

   Glass: Use a small glass to layer some 100 g Italian Salami Selection or 200 g Italian Cured Meats Selection around.

6. 6

   Place: Tip upside down onto the board.

7. 7

   Flower: This creates a pretty flower and adds depth to the sliced meats

8. 8

   Meats: For other 100 g Italian Salami Selection you can roll them and for 200 g Italian Cured Meats Selection and 100 g Mortadella simply fold them, and prop up against other items. Grouping each type for visual appeal. Fan out the small 100 g Italian Pepperoni in layers.

9. 9

   Dips: Next add 2 tbsp Green Pesto and 2 tbsp Olive and Tomato Tapenade into small bowls. Pour 30 g Extra Virgin Olive Oil into a small bowl with 1 tbsp Balsamic Vinegar.

10. 10

    Vegetables: Fill in gaps with remaining vegetables, fruits and nuts. 500 g Grapes, 200 g Piccolo Tomatoes, 70 g Pistachios, 70 g Walnuts, 70 g Almonds, 40 g Pickled Chilli Peppers and a scattering of 25 g Basil Leaves. If you run out for room, begin positioning them around the board

11. 11

    Breads: Finally, tuck in 300 g Focaccia Bread, 200 g Bruschetta Bread, 100 g Breadsticks and 100 g Flatbread around the outside of the board. We also added some 80 g Parmigiano Reggino & Chilli Biscuits too,

12. 12

    Wine: Consider pairing your antipasto platter with wine or 1 bottle Prosecco take a look at other wine suggestions below.