Italian Cured Meat and Cheese Board (Tagliere di Salumi e Formaggi Misti)
Why this recipe works
- Ready in minutes: With no cooking required, the board is assembled quickly from ingredients that need only slicing, arranging and seasoning.
- Balanced savoury flavours: Rich cured salami, aged cheese, briny olives and peppery olive oil create a full, savoury profile with very little effort.
- Easy to share: Everything is cut or arranged for picking up by hand, making it well suited to antipasti, casual lunches or a relaxed starter.
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Timing notes
- Serve at room temperature: Let the salami and cheese sit out briefly before assembling so the fat softens and the flavours come through more clearly.
Ingredient notes
- Use good olive oil: Because it is added as a finishing ingredient, extra-virgin olive oil should taste fresh, fruity and peppery rather than flat.
- Vary the cheese cuts: A mix of slices and small chunks makes the board easier to share and gives the cheese a more varied texture.
Authenticity notes
- Classic antipasto style: Cured meats, firm cheeses, olives and bread are a familiar Italian antipasto combination, usually served simply and without heavy dressing.
Make-ahead tips
- Keep leftovers separate: Store bread, salami, cheese and olives in separate airtight containers so the bread does not soften and the flavours stay clean.
- Assemble close to serving: Slice and prepare the components ahead, but drizzle with olive oil and arrange the board shortly before serving for the best texture.
Equipment you'll need
Ingredients
Instructions
- Slice the crusty white bread into thick slices. Arrange the slices on a large board or platter, leaving space for the meats and cheeses.
- Fold or loosely roll the cured salami and place it in a couple of piles on the board. Cut the aged cow’s milk cheese into bite-sized pieces and add it alongside.
- Add the green pitted olives in a small mound or tucked into gaps. Drizzle everything with the extra virgin olive oil and finish with the black pepper.
Recipe notes
Tips
- Serve at room temperature: take the salami and cheese out of the fridge 20 minutes before assembling for the best flavour.
- Cut the cheese into a mix of thin slices and small chunks so it is easy to pick up and share.
Substitutions
- Replace green pitted olives with black pitted olives for a deeper, fruitier flavour.
- Replace aged cow’s milk cheese with gruyere cheese for a similarly nutty, firm cheese.
Storage
- Refrigerate up to 2 days
- Store leftover salami, cheese, olives and bread separately in airtight containers. Bring the salami and cheese back to room temperature before serving; refresh the bread briefly in a hot oven if it has gone stale.
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Recipe overview
- Servings: 3 servings
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Milk Wheat
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