Prev Recipe Next Recipe

Recipe courtesy of Debi Mazar and Gabriele Corcos

Save Recipe Print

Total:: 10 min
Prep:: 10 min

Yield:: 1 large platter

Level:: Easy

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

My Private Notes

Name: Grande Spuntino
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 1 large platter
Cuisine: italian
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