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Italian Affettati Board with Garlic Crostini

Counter 08 · Sausage & Charcuterie

Italian Affettati Board with Garlic Crostini

An Italian-style board of prosciutto, pistachio mortadella and salami with aged cheese wedges, cornichons, toasted pecans and warm garlic-rubbed crostini baked in minutes.

4.5 197 cooks rated this
Prep
25 min
Cook
10 min
Serves
6
Level
Easy
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Affettati simply means sliced things, and in Emilia-Romagna a plate of them arrives before almost every family meal. Homemade crostini make the board: baked just until golden at the edges but still slightly soft in the middle, then rubbed with raw garlic while warm. Give each meat its own shape so the board reads clearly: ribbons of prosciutto, quartered mortadella and overlapping salami rounds. Toast the pecans on the same sheet pan for the last few minutes. Serve within an hour so the crostini keep their snap.

Method

  1. Heat the oven to 400 F. Arrange the baguette slices on a sheet pan, brush both sides with olive oil and bake 8 to 10 minutes, until golden at the edges.

  2. Add the pecans to a corner of the pan for the final 5 minutes. As soon as the crostini come out, rub each one lightly with the cut garlic and sprinkle with flaky salt.

  3. Fold the mortadella slices into quarters, twist the prosciutto into loose ribbons and overlap the salami slices in a short row.

  4. On a large wooden board, lay the prosciutto toward the center, the mortadella beside it and the salami along the lower edge.

  5. Cluster the pecorino wedges near one end and stack the warm crostini in the opposite corner.

  6. Fill the gaps with cornichons, toasted pecans and cheese crackers, and serve within the hour.

Hand cutting a sausage into thin coins on a wooden board
Cutting a sausage into thin coins
Sliced salami and chorizo fanned across a small wooden board
Salami and chorizo sliced for the board

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