Mediterranean charcuterie board
Treat yourself and your guests with this perfect Mediterranean charcuterie board! A delicious and easy charcuterie board full of delight, ready in just few minutes.
Prep Time10 minutes mins
Cook Time0 minutes mins
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Italian, Mediterranean
Servings: 6
Calories: 1878kcal
Marinade mini mozzarella balls
- ¼ cup olive oil extra virgin 60 ml
- ¼ teaspoon red chilli peppers flakes
- ¼ teaspoon Maldon salt
- 1 garlic clove
- ½ teaspoon dry oregano leaves
- 160 gr mozzarella cheese balls 5.6 oz
- 6 leaves fresh basil
Charcuterie board
- 16 slices Speck thin slices
- 16 slices Prosciutto Crudo thin slices
- 16 slices Bresaola thin slices
- 16 slices Mortadella thin slices
- 16 slices Salame cut into slices of 0.19 inches or 5 mm
- 250 gr Robiola Bosina 8.8 ounce
- 250 gr Pecorino Toscano cut it into thick slice 8.8 ounce
- 120 gr Parmigiano Reggiano cut it into chucks 4.2 ounce
- 150 gr Burrata drained 5.2 ounce
- 100 gr Goat cheese 3.5 ounce
- 250 gr Nocellara olives drained 1 cup
- 8 pieces Capers berries drained and washed
- 6 pieces Dolma drained
- 200 gr Crackers 7.0 ounce
- 400 gr Grapes / washed and dived them into 3 parts 14.0 ounce
- 3 Figs washes and cut into 4
Marinade mini mozzarella balls
Drain the mini mozzarella balls from the liquid, and set it aside.
Add the olive oil, salt, red chilli peppers flakes, oregano, basil, and garlic to a preserved jar. Combine the ingredients with a spoon and set it aside. Add the mozzarella balls and combine them with a fork. Close the jar and store it in the fridge until need it. Make sure that the oil covers the mini mozzarella.
Charcuterie board
Remove and unwrap the cheese from the fridge for at least 30 minutes before serving the platter.
In a large platter place the biggest ingredients in the center, in my case the Robiola cheese. Add the grapes creating a sort of triangle shape and leaving enough distance between the other ingredients. Place the rest of the cheeses, and the bowl with the olives.
Arrange the crackers next to the cheese creating a sort of path. Then add three dolma next to the grapes.
Add some slices of cured meat, and fill the gaps with some pistachios.
Serve the charcuterie board along with the marinade mini mozzarella balls.
mediterranean charcuterie board