Holiday Grazing, Italian Style

Holiday Grazing, Italian Style

Vibrant antipasto is perfect for no-fuss entertaining. DANIELLE ROSE PHOTOS

Caprese, cured meats, and pesto, please

From Thanksgiving to New Year’s Day, there is an endless procession of traditional meals, celebrations, and sweet treats. It all happens so fast, we often forget to stop and enjoy it. Sometimes the most meaningful moments during the holidays are the times in between the big events: The hours spent in the kitchen cooking and baking with family, afternoons when friends stop by, nights spent wrapping gifts or just sitting by the tree. It’s nice to have something on hand that can be served anywhere, anytime, without extra effort. An antipasto board is the perfect solution. This Italian cousin to the charcuterie board has festive color, bold flavor, and varied texture. It’s perfect for grazing around the kitchen island or coffee table, and it’s easy to bring along to a party. It can be thrown together in no time, and it’s much more satisfying than a plate of cookies.

There is no culinary precision to these boards. Everything on it is inherently appetizing, so you can’t go wrong. If you want to arrange it artfully, place contrasting colors, shapes, and textures next to one another, and leave a bit of space in between. A wood cutting board looks nice, if you’re serving it at home, but a platter with a rim makes it much easier to transport. 

Start by arranging a row of mozzarella, tomatoes, and basil along one side for a traditional Caprese salad. Sprinkle with salt and pepper, and a drizzle of olive oil and balsamic glaze, if you like. Next, choose two or three Italian cured meats  — piles of thinly sliced prosciutto and salami are crowd-pleasers. Add a wedge of Parmigiano-Reggiano or gorgonzola. These familiar favorites set the stage. 

The centerpiece is a bowl of homemade pesto. It’s packed with the classic  flavors of basil, garlic, and Parmesan, and the addition of cashews creates a rich, velvety dip. It’s easy to make ahead and refrigerate [or freeze] in small jars. Spread it on bread, swirl it with slivers of meat and cheese, or dollop on a stack of Caprese salad. The bold flavor of pesto elevates the board from a collection of snacks into something special. If you want to save time, a store-bought pesto will do just fine.   

Fill in the rest of the board with sliced Italian bread and grissini [thin, crispy Italian breadsticks], marinated artichoke hearts, olives, clusters of grapes, Marcona almonds or cherry tomatoes. Tuck in a few sprigs of basil, if you’re feeling fancy.           

In a season full of elaborate meals and packed calendars, an antipasto board offers a refreshing alternative. It feels abundant and welcoming, yet completely casual. It invites gathering and conversation around simple food that’s satisfying and delicious, and with minimal effort, so you can slow down and enjoy it, too.

Pesto adds a bright punch of flavor to complement antipasto.

Italian Antipasto Board

These are suggested ingredients. For small gatherings, you may only select a few from the list. For big parties, consider this a good place to start. 

CASHEW PESTO DIP

1 cup raw cashews, lightly toasted 

2/3 – 3/4 cup extra-virgin olive oil

2 garlic cloves

2 cups packed basil leaves 

1 cup finely grated Parmesan cheese 

Salt and pepper, to taste 

Pulse cashews in a food processor or blender until they’re finely chopped. Stop to scrape down the sides with a spatula from time to time. Add olive oil and garlic and pulse until the garlic is incorporated. 

Add basil leaves to the food processor or blender. Pulse or blend briefly, just until everything is incorporated. Scrape into a bowl and stir in the Parmesan cheese. Add salt and pepper to taste.

Store in a tightly sealed jar. Pour a little olive oil over the top of the pesto to keep the basil from browning. Keeps for 5 days in the refrigerator or 3 months in the freezer. 

Caprese Salad

1-2 sliced tomatoes 

1 8-ounce ball of mozzarella 

Basil leaves

Salt and pepper 

Olive oil and balsamic glaze [optional]

ADDITIONAL ITEMS:

2-3 Italian cured meats: Prosciutto, Mortadella, Salami, Coppa 

2-3 Italian cheeses: Parmigiano-Reggiano, Provolone, Gorgonzola

Sliced Italian bread, focaccia or grissini [thin Italian breadsticks] 

OPTIONAL: 

Olives

Marinated artichoke hearts

Grapes

Cherry tomatoes

Marcona almonds 

Basil sprigs 

For the Caprese salad, alternate tomatoes, mozzarella, and basil leaves in a row along one side of the board or platter. Sprinkle with salt and pepper. Drizzle with olive oil or balsamic glaze, if you like. 

Place a small bowl or jar of cashew pesto dip in the center of the board. Add loose piles of Italian cured meats and cheese on the board. Arrange the bread in between those ingredients. Fill in gaps with the remaining optional ingredients, leaving a bit of space in between them. 

Best served with a bottle of Italian wine. 

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