How To: Classic Italian American Cheese & Salumi Platter

Want to kick off a fabulous party? There's no better way to get the conversation going than by bringing your hungry guests together around a smashing cheese (and sometimes meat) platter. As the conventional wisdom goes, such a plate need not be complicated to create and there's no need to include more than just a few high quality components for it to be successful. While these are both absolutely TRUE statements, there is still something to be said for the buzz and mouthwatering visual you can create with a decadently abundant Cheese & Salumi plate that overflows with flavors, colors, and textures.

Classic Italian American Cheese & Salumi Board

Italian Americans, having forged what I will lovingly call a new branch of their ancestral brand built around culinary extravagance ("abbondanza,"as they would say), are the force behind what many of us think of when we picture an over the top cheese and meat board. With this in mind, I glossed over years of other delightful themed cheese plates I've created (from French, to Spanish, to those inspired by the American South), and tapped into my Brooklyn Italian roots to bring you this classic Italian (American) Cheese & Salumi Platter. The how to continues below. Do check out some of our other themed platters here: French Cheese and Charcuterie Plate / Southern Cheese Plate with the works! / Thanksgiving Cheese Board.

It's never too early to get ready for the next party or holiday. 
**For more great tips on how create a winning Antipasti for a crowd, CLICK HERE. **

Classic Italian American Cheese & Salumi Platter
Serves 8 Adults

Ingredients:
3-4 Italian Cheeses (Clockwise from top of photo: sliced Ubriaco or similar (drunken goat cheese with purple rind), cubed Provolone (bold, salty and tangy- choose Provolone Dolce for a milder flavor), Marinated Mozzarella Balls (recipe follows - you'll need 10-12 small bite sized bocconcini balls), and Piave Vecchio (mild, snackable Italian Cheeese, a kid favorite too)

1 hard Italian Salami, sliced thin (we like many varieties from Olli Salumeria brand)

3/4 Lb to 1Lb Imported Prosciutto di Parma or San Daniele (choose the best you can afford), there are also many good domestic Prosciuttos as well

Mixed Olives (suggested: Castelvetrano variety in green, Kalamata/Nicoise  or Oil Cured in black) 

Radicchio Leaves (pictured with Provolone cubes nestled in them)

Fresh Oregano Sprigs (pictured as garnish and used in Marinated Artichokes) 

Italian Parsley (pictured as garnish and used with Mozzarella balls)

Halved Breadsticks
Carr's Water Crackers
Good Italian or French Bread, sliced thinly

Orange Fig Preserve - we like Dalmatia Brand 
Satsuma Mandarin Orange (ideally with stem and leaf) 
Olive Oil About a 1/2 to 3/4 Cup
1-2 Lemons 
1/2 head Garlic 
Salt
Pepper 

10-12 Small Balls of Mozzarella (Bocconcini)
1 Jar Roasted Red Peppers
1 14 Ounce Can Artichoke Hearts -Marinated Artichoke recipe follows (or buy ready marinated) 

To Prepare & Serve:

Make the Marinated Artichokes (method follows) 8 hours ahead of the night before.
Use your imagination on this one but basically you add 1/3 cup of Olive Oil to a small pan. Warm over medium-low heat and add 3-4 crushed Garlic Cloves, cooking until they become slightly golden. Add about a half a lemon, sliced, then a few sprigs of herbs such as Oregano or Fresh Marjoram. Turn off the heat and squeeze the rest of the Lemon's juice into the Olive Oil. Season with Salt and Pepper (and Crushed Red Pepper if you like).  Pour oil and all its contents over artichokes in a non-reactive container (glass) and let marinate 8 hours or overnight, tossing a few times along the way. Remove the Lemons and Herb Sprigs before serving.

Slice the jarred Red Peppers into bit sized pieces. Toss them with one to two cloves of thinly sliced Garlic. 

Toss the Mozzarella balls with some Olive Oil and a few pinches finely chopped Italian Parsley. Season with a little Salt and Pepper.

Cube and slice the various Cheeses as described above. I nestled the Provolone cubes in bright red Radicchio leaves (use 1 or 2 to form a cup)

Arrange all the other components as pictured. I like to use an oval or round wood board and a series of small bowls to hold the composed items (Mozzarella, Peppers, Artichokes). Enjoy!! 

The Italian Family Table - Antipasti For a Crowd

Tutti a tavola a mangiare! 

This is the directive that Lidia Bastianich, one of my favorite Italian cooks, gives when her tempting dishes are ready. It means, "everyone to the table to eat!" 

I love these words because they evoke, at least for me, a very specific emotion. 

JOY. 

When I hear them, I know it's time to enjoy family, togetherness, community, and most of all, great food.  

Antipasti, Photo: NK

This past Saturday, I was lucky enough to swing a get-together with my brother and sister and their families. It isn't often that our three busy schedules coincide, so I was especially delighted to be able to catch up with them before the holiday season made things even more complicated. My mom was kind enough to offer her home as the venue. She's also a great cook and graciously volunteered to make her delicious sauce and meatballs to serve as the main course (we were a total of 8 people + a baby). All I would need to do was set out some hors d'oeuvres and whipped up a salad. Our guests brought dessert, so the whole thing came together easily. The larger the crowd, the simpler I like to keep it. 

Fennel (Left), Cheeses in counter clockwise order from the bottom left: Truffle Pecorino, Taleggio, Provolone, & Spreadable Goat Cheese Photo: NK

One of my favorite ways to get everyone to a table is to lay out a varied, vibrant spread of meats, cheeses, and fruits as a way to kick off a meal. When guests fill up a bit before the actual dinner, you need only serve one main course and maybe a salad, and they'll be more than satisfied. Focusing on the pre-dinner foods is a great way to front-load the work that goes into any large gathering, as well as to add variety, leaving you plenty of time to enjoy your family or guests. 

As for the pre-dinner spread, I have a very particular plating aesthetic:

Abundance. 

+

plenty of color. 

It should be noted that when I am creating a multi-course sit-down meal, my strategy is very different; I'll instead, keep pre-dinner bites very light (or make much fewer of them) so as to leave my guests able to enjoy all the subsequent dishes. 

Antipasti is the plural of the Italian word, Antipasto, which means, before the meal. 

For me, assorted antipasti is the best way to start a large gathering because a lovely cold appetizer spread nearly always requires little to no cooking. It's more about using great products and assembling them beautifully. Because I put a high priority "presentation," or how food looks, antipasti platters also allow me to flex my creative plating muscles - one of my most favorite things to do! 

How'd it turn out? I'm still pretty giddy even a day later. It's always so wonderful to spend time with my siblings, niece and two nephews. I don't get to see them nearly as much as I'd like. My eldest niece and nephew are growing up into remarkable young people - but so fast! The baby of our family is only year and a half old. He's a real ham, and his adorable antics kept us laughing for hours. 

There really is nothing like sharing a meal with family. 

With Thanksgiving and the holiday season right around the corner, what better time to share these simple antipasti ideas with you? The selection offered below is certainly very typical, but you should feel free to add your own ideas. I'm aiming only to provide a recap in order to lend a little inspiration at a time of the year when cooking for a crowd can seem incredibly daunting. I hope you enjoy this Cold Antipasti How-To, and that you have plenty of great holiday memories on their way to you!

First, before we start, 
A general Rule for portioning cheese and meats: 
1 ounce of per person means everyone will get a taste. 
2 ounces per person will be an ample serving. 
1.5 ounces per guest is probably perfect. 

Antipasti for 8

Platter 1 - Salumi - aka The Salted, Cured Meats
Prosciutto, very thinly sliced. Imported is ideal, or one of many great domestic choices.
Sopressata, hot or sweet, depending on your preference. 
Garnish the plate with brightly colored vegetables. We used Campari & Zima Tomatoes.  And we mustn't forget to add some beautiful Italian Flat-Leaf Parsley.

Platter 2 - Formaggi - The Cheeses
Cheeses are pictured above in order, counter clockwise beginning from the bottom left:

Truffle Pecorino - Goodness, this truffley sheep's milk cheese was mouthwatering and worth the price tag. 1/3 Pound means everyone will get a taste, and a 1/2 Pound will allow for a bit extra. 

Taleggio - Relatively easy to find, this Italian "stinky cheese" is brie-like in consistency and wonderful spread on toasty bread or eaten alongside pears or honey. 1/4 to 1/3 of a pound will do. 

Provolone - Loved by all, this kid friendly, salty, and slightly tangy semi-soft cheese is great on any plate. 1/2 of a pound will be just enough for a party of 8, 2 slices a piece most likely.

Goat Cheese Spread- This soft goat cheese can be purchased ready to eat, or you can make it yourself by thinning out regular goat cheese with a teaspoon or two of milk, making it easy to spread on toast. Goat cheese is absolutely delicious with a little drop of

Fig Spread - The sweet and tangy combo of the fig with goat cheese is always a winner.
Grapes - to add color and sweetness. 
Parmesan Straws - again, very kid friendly and great dipped in goat cheese. 
Italian Parsley - for garnish

Forelle Pears - These pears are just gorgeous - petite and green with flecks of peach and red. 

Platter 3 - Cold Salads - Mozzarella Caprese & Marinated Eggplant + Tapenade
Mozzarella Caprese - This is easy! Slice about 3/4 Lb of fresh Mozzarella Cheese and alternate it with slices of the freshest tomato you can find (we used Campari). Drizzle with extra virgin oil and sprinkle with salt and pepper. Drizzle with balsamic vinegar reduction or ready-prepared balsamic glaze. Finally, chiffonade some basil and sprinkle the ribbons over everything. 

Marinated Eggplant - The only item on today's spread that must be made ahead. Choose your favorite method of marinating and prepare a day in advance. Here are two simple recipes (this or this) from our own kitchen. Alternately, good Italian delis will often offer ready-made marinated eggplant. 

Olive Tapenade - Delicious spread onto toast and readily available at most specialty markets. If you can't find tapenade, there are many great recipes available. Save time and buy pitted olives if you end up making it yourself. 

Caprese Salad, Marinated Eggplant, and Olive Tapenade, Photo: NK

Extras:
Slices of Semolina Bread

Carr's Rosemary Crackers, or any variety that suits your taste

Fennel - With its distinct licorice flavor, fennel serves as crunchy and refreshing palate cleanser in between bites. 

And there you have it, plates and plates of delicious Italian specialties that taste as good as they look. 

Is there anything better? 

Wishing you and your families a wonderful holiday season filled with love, laughter and many great meals.

Buon appetito!