Ingredients:

  • 4 oz Prosciutto di Parma, thinly sliced
  • 4 oz Genoa Salami, sliced
  • 4 oz Spicy Sopressata, sliced
  • 4 oz Mortadella, thinly sliced
  • 8 oz Fresh Mozzarella pearls, marinated
  • 4 oz Aged Parmigiano-Reggiano, broken into chunks
  • 4 oz Pecorino Romano, cubed
  • 4 oz Gorgonzola Dolce, wedge
  • 1/2 cup Castelvetrano olives
  • 1/2 cup Marinated artichoke hearts
  • 4 oz Roasted red peppers, sliced
  • 2 tbsp Capers
  • 1 cup Grapes or fresh figs, halved
  • 1 lb Assorted crostini or sliced baguette
  • 4 oz Marcona almonds
  • 2 tbsp Honey or fig jam
  • Fresh basil leaves for garnish

Instructions:

  1. Place your ramekins on the board in a triangular formation. Fill one with olives, one with artichokes, and one with honey or jam to create the structural framework.
  2. Ribbon the Prosciutto by loosely bunching it into waves and create Salami Rosettes by folding slices in half and overlapping them in a tight circle to add vertical height.
  3. Tuck the mozzarella pearls around the edges of the ramekins and place the Parmigiano-Reggiano and Pecorino in opposing corners.
  4. Fill the remaining gaps with grapes, roasted peppers, and almonds. Finish by tucking fresh basil leaves into the crevices for garnish.