Italian Antipasto Board

Prep Time: 15 min | Cook Time: 0 min | Servings: 6

A celebration of Italy’s finest preserved flavors — smoky grilled artichokes and peppers, earthy porcini mushroom carpaccio, briny Calabrian olives, and sweet cipolline in balsamic vinegar, all drizzled with Graza ‘Drizzle’ EVOO and finished with a pour of Acetaia Malpighi’s legendary 8-year aged balsamic. No cooking required. Just pure Italian excellence on a board.

Ingredients

• 1 jar Grilled Artichokes in Extra Virgin Olive Oil
• 1 jar Grilled Peppers in Extra Virgin Olive Oil
• 1 jar Porcini Mushroom Carpaccio in Extra Virgin Olive Oil
• 1 jar Famiglia Crispino Calabrian Crushed Olives
• 1 jar Small Onions in Balsamic Vinegar (Cipolline in Aceto Balsamico)
• Graza ‘Drizzle’ Extra Virgin Olive Oil
• Acetaia Malpighi 1850 Balsamic Vinegar of Modena (Aged 8 Years)
• Crusty sourdough or ciabatta bread
• Fresh rosemary and flaky sea salt to garnish

Instructions

1. Select a large wooden board or marble slab as your base.
2. Arrange the grilled artichokes, grilled peppers, and porcini mushroom carpaccio in separate sections across the board.
3. Add the Calabrian crushed olives and cipolline in balsamic vinegar in small bowls or directly on the board.
4. Drizzle everything generously with Graza ‘Drizzle’ EVOO.
5. Finish with a drizzle of Acetaia Malpighi Balsamic Vinegar over the artichokes and mushrooms.
6. Tuck slices of crusty bread around the board. Garnish with fresh rosemary and flaky sea salt.
7. Serve at room temperature for the best flavor.

Shop the Ingredients