[an error occurred while processing this directive] Ultimate Charcuterie Platter - Steven and Chris
Ultimate Charcuterie Platter

Ultimate Charcuterie Platter


It's time for a party and this charcuterie platter is the ultimate attraction. Chef Daniel Mezzolo has combined the perfect combination of Italian cured meats to make your guests' mouths water.


200 grams Prosciutto
1 pound asparagus, blanched
100 grams Mortadella
100 grams Genoa Salami
100 grams Sopressata Salami
100 grams Cacciatore Salami
400 grams pearl bocconcini
1 cup cornichon pickles
1 cup mixed olives
1/2 cup dijon mustard
1/2 cup marinated artichokes
to serve breadsticks
to serve crostini and crackers
garnish grapes and nuts


Asparagus Sushi

  1. Blanch asparagus for 30-45 seconds, until tender crisp.
  2. Plunge into an ice bath to cool. 
  3. Wrap 1 piece of prosciutto tightly around 3-4 asparagus spears.
  4. Using a sharp knife cut into 1 cm rounds to make “sushi”.
  5. Use only half of prosciutto, saving the rest for board.

Genoa Flowers

  1. Fold slice of genoa loosely in thirds.
  2. Spear with a toothpick and add either an olive, pearl bocconcini or 1/2 cherry tomato to end. Add to board.


  • Use mason jars of different heights to display pickles, olives, bocconcini, mustard, artichokes and breadsticks on board.
  • Drape meat in piles decoratively.
  • Serve meat at room temperature

Serving Size: 6-8


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