Rustic Mediterranean Bread and Antipasto Board
Ingredients
For the Bread
1 large rustic sourdough or ciabatta loaf
2 tablespoons olive oil
1 clove garlic, halved (for rubbing)
For the Antipasto Selection
4 oz (115g) assorted cured meats (prosciutto, salami, or chorizo)
4 oz (115g) assorted cheeses (feta, manchego, or aged cheddar), cubed or sliced
½ cup marinated olives (kalamata, green, or mixed)
½ cup roasted red peppers
¼ cup artichoke hearts, marinated
1 small handful of roasted nuts (almonds, walnuts, or pistachios)
½ cup cherry tomatoes, halved
2 tablespoons sun-dried tomatoes, sliced
1 tablespoon fresh parsley or basil, chopped
Optional Extras
Pickled vegetables (giardiniera or pickled cucumbers)
Drizzle of extra virgin olive oil
Honey or fig jam for cheese pairing
Directions
Step 1: Prepare the Bread
Slice the rustic loaf into thick slices. Optional: lightly toast slices in the oven at 350°F (175°C) for 5–7 minutes for a crunchier texture.
Rub each slice with the cut side of garlic and drizzle lightly with olive oil.
Step 2: Assemble the Antipasto Board
Arrange the sliced bread on a large serving platter or board.
Artfully place cured meats, cheeses, olives, roasted red peppers, artichokes, nuts, cherry tomatoes, and sun-dried tomatoes around the bread.
Add fresh herbs and optional pickled vegetables. Drizzle honey or fig jam lightly over cheeses if desired.
Provide small serving spoons or toothpicks for easy picking.
Serve immediately as a shareable appetizer or light meal.
Nutritional Information (Per Serving – Approximate, serves 4)
Calories: 460
Protein: 18g
Carbohydrates: 38g
Fat: 28g
Saturated Fat: 9g
Fiber: 4g
Sugar: 5g
Sodium: 980mg
