Italian Charcuterie and Cheese Board (Tagliere di Salumi e Formaggi)
Why this recipe works
- Ready in minutes: Everything is served as-is or lightly prepared, so the board comes together quickly without cooking.
- Balanced textures: Soft prosciutto, firm Parmesan, creamy gorgonzola, crisp bread and tender artichokes keep each bite varied.
- Salty, creamy and briny: Cured meats and cheeses provide richness, while olives and artichokes add acidity and savoury contrast.
- Easy to scale: The format works for a small starter, a relaxed lunch or a larger sharing board with extra bread and accompaniments.
Get the most out of this recipe
Authenticity notes
- Italian antipasto style: A tagliere is typically served before a meal or as part of a casual aperitivo spread, with cured meats, cheeses and simple preserved vegetables.
- Flexible by design: The exact salumi, cheeses and pickled or marinated vegetables can vary depending on region, season and what is available.
- Bread matters: Crusty bread gives structure to richer cheeses and cured meats, while also soaking up a little olive oil from the artichokes.
Ingredient notes
- Use good olive oil: Because the oil is served uncooked, a fruity extra-virgin olive oil makes a noticeable difference.
- Drain the artichokes well: Removing excess liquid keeps the board neat and prevents the bread from softening too quickly.
- Choose safe cheese when needed: For pregnant people, young children, older adults or anyone immunocompromised, use pasteurised gorgonzola and keep the board chilled until serving.
Make-ahead tips
- Prepare components separately: Slice the bread, drain the artichokes and portion the olives ahead of time, but assemble the board close to serving.
- Keep leftovers in separate containers: Wrap salumi and cheeses separately, and store olives and artichokes in their own container to preserve texture and flavour.
- Best assembled fresh: The board looks and eats best shortly after arranging, before the meats dry out or the bread softens.
Serving ideas
- Wine pairing: Serve with a dry Italian white, light red or sparkling wine to balance the salt and richness.
- Simple garnish: A final drizzle of extra-virgin olive oil over the artichokes and cheese adds gloss and brings the board together.
- Arrange for easy grazing: Fold the meats loosely and leave small gaps between strong cheeses, olives and bread so guests can build balanced bites.
Equipment you'll need
Ingredients
Instructions
- Arrange the cured salami and prosciutto in loose folds on a large board or platter. Use a vegetable peeler or knife to shave the parmesan into shards, then add it to the board alongside the gorgonzola.
- Drain the canned artichoke hearts well, then place them in a small bowl and toss with 1 tbsp of the extra virgin olive oil. Add the green pitted olives to the board, either in a small pile or in a separate bowl.
- Slice the crusty white bread and arrange it around the board for easy grabbing. Drizzle the remaining 1 tbsp extra virgin olive oil over the artichokes and, if you like, lightly over the cheeses just before serving.
Recipe notes
Tips
- Assemble the board just before serving so the bread stays crisp and the salumi does not dry out.
- Let the gorgonzola sit at room temperature for 10 minutes before serving for a softer texture and fuller flavour.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, choose a pasteurised gorgonzola and keep the board chilled until serving.
Substitutions
- Replace Crusty white bread with baguette for smaller, crisper slices.
- Replace Parmesan with Grana Padano cheese for a slightly milder, sweeter finish.
- Replace Green pitted olives with black kalamata pitted olives for a fruitier, more robust flavour.
Storage
- Refrigerate up to 2 days
- Store leftovers in separate airtight containers in the fridge: wrap the salumi and cheeses, and keep the olives and artichokes in their own container. Bring cheeses to room temperature for 10 minutes before serving again; the bread is best refreshed by toasting.
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Recipe overview
- Servings: 4 servings
- Total time: 12min (12min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Milk Wheat
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