Charcuterie Board
Charcuterie Board
A classic Italian charcuterie board of salami, prosciutto, bresaola and mortadella with figs, melon, tomatoes, olives and a drizzle of olive oil.
Prep: 15-20 minutes · Cook: 0 minutes
What Is a Charcuterie Board?
A traditional Italian-style charcuterie board pairing cured meats — salami, prosciutto, bresaola and mortadella — with ripe figs, melon, tomatoes, black olives and good olive oil.
Why Make a Charcuterie Board?
- Zero cooking, maximum impression
- Sweet fruit balances the salty cured meats
- Scales easily for any crowd
- Each guest builds their own perfect bite
- The classic start to an Italian meal
Unico Products Used in This Recipe
- Gallo Olive Oil
- Unico Pitted Ripe Olives
- Unico Queen Olives
- Unico Hot & Spicy Olives
- Unico Whole Ripe Olives
- Unico Muffuletta Olive Salad — Mild
- Unico Muffuletta Olive Salad — Hot
- Unico Stuffed Queen Olives
- Unico Stuffed Manzanilla Olives
- Unico Jalapeño Stuffed Olives
- Unico Jumbo Olives
- Unico Mixed Vegetables
- Unico Hot Mixed Vegetables
- Unico Hot Pepper Rings
Ingredients
- 3 tomatoes (ripe, thinly sliced)
- 3 figs (ripe, quartered)
- 1 melon (small, seeded and cut into wedges)
- 2 oz Italian salami (thinly sliced)
- 6 slices prosciutto
- 6 slices bresaola
- 1/2 cup pitted black olives
- olive oil (to drizzle)
- black pepper (freshly ground, to serve)
- 4 slices mortadella (thin)
- 4 fresh basil leaves (chopped)
Instructions
- Slice the tomatoes thinly and cut the figs into quarters; halve the melon, scoop out the seeds and cut the flesh into wedges.
- Arrange the meats on one half of a serving platter.
- Arrange the tomato slices in the centre and sprinkle with the basil and a little oil.
- Cover the rest of the platter with the figs and melon and scatter the olives over the meats.
- Serve with extra olive oil for drizzling over the bresaola and a sprinkle of coarsely ground black pepper.
Cooking Tips
- Bring the meats to room temperature before serving
- Slice everything thin — the board should look abundant
- Use ripe, fragrant melon and figs for contrast
- Drizzle the oil just before serving
- Add breadsticks or crusty bread alongside
Frequently Asked Questions About Charcuterie Board
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1. What meats belong on a charcuterie board?
A mix of textures — salami, prosciutto, bresaola and mortadella cover the classic spectrum.
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2. What is bresaola?
Air-dried, salted lean beef, sliced paper thin — delicate and slightly sweet.
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3. Can I prepare the board ahead?
Arrange the meats and fruit up to an hour ahead, cover, and add oil and pepper at serving time.
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4. Why pair melon and figs with cured meat?
Their sweetness offsets the salt and richness — a centuries-old Italian pairing.
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5. What should I serve alongside?
Crusty bread, breadsticks, and a light red or sparkling wine.
Charcuterie Board Made Simple
A charcuterie board is the easiest grand gesture in Italian entertaining. A scatter of Unico olives and a drizzle of olive oil pull all the cured meats together.