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Grande Spuntino
Recipe courtesy Gabriele Corcos and Debi Mazar, Extra Virgin, 2011
- Total Time:
- 10 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- --
- Level:
- Easy
- Yield:
- 1 large platter
Ingredients
- 8 ounces bocconcini
- 8 ounces fontina cheese, cubed
- 8 ounces grana padano cheese, cubed
- 8 ounces hard pecorino cheese
- 8 ounces taleggio cheese
- 8 ounces thinly sliced bresaola
- 8 ounces thinly sliced coppa
- 8 ounces thinly sliced prosciutto
- 8 ounces thinly sliced speck
- 2 cups nice olives
- 2 cups fresh figs, sliced in half
- Seasonal fruit, such as grapes, peaches and apricots
- Extra-virgin olive oil
- Honey
- Pinch crushed red pepper flakes
- Breadsticks
Directions
Decoratively arrange the cheeses, meats, olives and fruits on a large platter. Drizzle with olive oil and/or honey. Sprinkle with the red pepper flakes, if desired. Place the breadsticks in a glass pointing upwards for serving. Bon appetito!
© Recipe courtesy Gabriele Corcos and Debi Mazar, Extra Virgin, 2011