Aperitivo Antipasto Board with Whipped Parmigiano Dip

• 1 cup finely grated Parmigiano Reggiano
• 8 ounces mascarpone, softened
• 3 tablespoons The Fresh Market Italian Extra Virgin Olive Oil, plus more for drizzling
• 1 lemon, zested
• 1/2 teaspoon freshly cracked black pepper, plus more to taste
• 4 oz Veroni Proscuitto Italiano
• 4 oz The Fresh Market Salami Italiano
• 8 Alessi Thin Breadsticks
• 1 cup Bono Italian Pitted Olive Mix
• 2 tablespoons Italian capers, drained
• 1 cup fresh figs or grapes, halved
• 1 cup cherry tomatoes
• 1 small cucumber, sliced into spears
• 2 tbsp The Fresh Market Fig Balsamic Glaze

1. Using a hand mixer, whip the parmigiano dip. In a medium bowl, combine Parmigiano Reggiano, mascarpone, extra virgin olive oil, plus more for drizzling, the zest of 1 lemon, and freshly cracked black pepper. Blend until light, fluffy, and completely smooth, about 2 minutes. Taste and adjust the pepper. Spoon into a shallow bowl and set in the center of your board.

2. Arrange the cured meats: Fold prosciutto and salami loosely into ribbons and drape them around the board in little waves. That height and movement is what makes the board look appetizing and bountiful.

3. Add the vegetables, fruit, and olives. Fill in the gaps with mixed olives, capers, fresh figs or grapes, cherry tomatoes, and cucumber, tucking them into small clusters around the meats and dip rather than scattering evenly. Chef Tip: Group by color for the best visual pop!

4. Add the bread sticks. Tuck bread sticks standing up like they're leaning against something — a wine glass, a small jar, or just each other — for extra height aka “drama”.

5. Finish with balsamic glaze. Finish the whole board with a generous drizzle of balsamic glaze over the meats, cheese, and fruit right before serving.

Recipe developed by Chef Anna Rossi @annarossiofficial