Tuscan Board with Marinated Roasted Peppers
Tuscan Board with Marinated Roasted Peppers
Author: The Blue Jean Chef, Meredith Laurence
Serves: 6 to 8
This is a party pleaser year ‘round. It’s easy to prep ahead of time and people can nosh on things at their own pace. It’s not hard to buy some meats and cheeses from your local deli to put on the board. What makes a board like this special are the little dishes that you prepare yourself. It’s a big reward for a little effort, which makes it all worthwhile.
Ingredients
- Marinated Roasted Peppers:
- 3 roasted bell peppers, red and yellow
- 1 tablespoon extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 1 tablespoon chopped fresh basil
- ½ teaspoon salt
- freshly ground black pepper
- Tuscan Board:
- 1 cup marinated mushrooms
- 1 cup green and Kalamata olive medley
- 8 ounces wedge Fontina cheese
- 8 ounces wedge sharp provolone cheese
- 1 (16-ounce) log fresh mozzarella cheese, sliced
- 8 ounces Soppressata salami, thinly sliced
- 8 ounces prosciutto ham, thinly sliced
- 8 ounces Genoa salami, thinly sliced
- 1 loaf fresh baguette bread, sliced
- balsamic glaze (optional)
Instructions
- Slice the roasted peppers into thin strips and transfer to a small bowl. Add the olive oil, balsamic vinegar, basil, salt and pepper and toss to coat. You can make these a week or two ahead of time and keep in the refrigerator. Let them come to room temperature for your Tuscan board.
- Half the battle of making a beautiful Tuscan board is having a beautiful board to present on. Place the marinated roasted peppers, marinated mushrooms and olive medley in 3 separate small bowls. Place them in three different locations on the board and decoratively display your meats and cheese around them.
- Serve with cheese knives on the board and small forks in the bowls. If desired, drizzle some balsamic glaze over the fresh mozzarella or serve on the side.
