Charcuterie Platter

• 100 grams (3.5 oz) Green Olives
• 100 grams (3.5 oz) Black Olives
• 75g (2.6oz) Salame Milano, sliced
• 75g (2.6oz) Soppressata, sliced
• 75g (2.6oz) Salami Calabrese, sliced
• 75g (2.6oz) Prosciutto
• 100g (3.5oz) Mixed Nuts (e.g., almonds, walnuts, cashews)
• 100g (3.5oz) Sun Dried Tomato Bruschetta

Prepare the Ingredients

• Step 1

  Arrange the green and black olives in small bowls or on a plate.

• Step 2

  Slice the Salame, Soppressata, and Prosciutto into thin slices

• Step 3

  Measure out the mixed nuts and Sun Dried Tomato Bruschetta.

Assemble the Charcuterie Board

• Step 1

  Choose a large serving platter or wooden board.

• Step 2

  Place small bowls or ramekins on the board for the olives.

• Step 3

  Arrange the sliced meats in a fan shape or small piles on the board.

• Step 4

  Scatter the mixed nuts and Sun Dried Tomato Bruschetta around the board in small piles or groups.

Garnish and Serve

• Step 1

  Add some fresh herbs like rosemary or thyme for decoration, if desired.

• Step 2

  Include some cheese, fresh fruit, vegetables or pickles if you want to add variety (optional).