This easy Italian Charcuterie Board includes savory salami, flavorful mortadella, creamy burrata, gorgonzola, and mozzarella cheeses, plus olives and grilled Italian bread.
Preheat your grill to medium heat. If you’re using a gas grill, set the burners to medium. For a charcoal grill, wait until the coals are covered with gray ash and the temperature is medium.
Slice the bread and lightly brush both sides of the ciabatta slices with olive oil. This will help prevent sticking to the grill and add some extra flavor.
Place the ciabatta slices directly on the preheated grill. Grill each side for about 1-2 minutes or until you see grill marks and the bread is lightly toasted. Be careful not to leave it on the grill for too long, as it can become tough if overcooked.
If you don’t have a grill, you can achieve similar results by using a stovetop grill pan or by toasting in an air fryer. Press the “air fry” button, then set the time to 2-minutes and the temperature to 400°F. Press the Start button. You do not need to preheat or flip over halfway through.
To Assemble
Break apart the burrata cheese and place it in a small serving bowl at the top of your board, in the center. Drain olives and add to a second small bowl, then place it on the opposite side.
Twist slices of ham and mortadella to separate, then hold in place with toothpicks. Place on either side of the burrata cheese.
Break apart the gorgonzola and mozzarella cheeses with a fork, and place them on either end of the board. Place the mozzarella in front of the ham, and the gorgonzola behind the mortadella.
Add a spoonful of mustard to the front of the board, then arrange the grilled bread slices to fill-in the open spaces.
Notes
The amounts shown are estimates based on my board size, and Carrabba's description (two glasses of wine = two servings), but you could easily serve 3 to 4 people.
Typical amounts for appetizers: 2 ounces each of meat, cheese, and bread.
Typical amounts for main course: 4 ounces each of meat, cheese, and bread.
To really bring out the flavors of the burrata, sprinkle with Kosher salt and fresh ground black pepper before serving.