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This easy Italian Charcuterie Board includes savory salami, flavorful mortadella, creamy burrata, gorgonzola, and mozzarella cheeses, and an array of delectable olives and grilled Italian bread create a symphony of tastes that transport you to the heart of Italy.

Perfect for sharing or savoring solo with a glass of vino, this delicious Carrabba’s copycat board promises an unforgettable culinary journey of tasty bites.

Italian deli meats and cheeses on a wood board with olives, mustard, and grilled bread.

Recipe inspiration

I received an email from Carrabba’s last month and knew that I had to recreate their charcuterie platter! I read the menu for inspiration then went on a quest for Italian meats and cheeses in the Arizona desert.

They listed mortadella, burrata, and grilled focaccia, but kept the rest a secret. Luckily I know my way around a deli and was able to recreate this amazing Italian board at home – and now you can too!

Check out the Ultimate Appetizer Board post for complete instructions to create the ultimate, stress-free charcuterie board that is perfect for parties.

What you’ll need

Ingredients needed to make an easy Italian charcuterie board.

The goal is to create a classic Italian charcuterie board with different textures and unique flavor to serve as a delicious appetizer before the main course, or as a light Italian meal.

Italian Meats – Mortadella, Genoa salami, and Parma ham. Prosciutto di parma or any of your other favorite Italian cold cuts and dry-cured meats like Soppressata or spicy Calebrese salami will work too.
Italian Cheeses – Burrata, fresh mozzarella, gorgonzola, or any of your favorite cheeses would all be delicious.
Mixed Olives – Castelvetrano olives, green olives, black olives. Any combination to add flavor and texture.
Condiments – Dijon mustard, basil pesto sauce, fig jam, or sun-dried tomato pesto add a touch of extra-special flavor.
Crusty Bread – I was unable to find focaccia but ciabatta is a great substitute and easily available in most local grocery store bakeries.
A wood serving board or serving platter (approximately 17 x 9), small bowls for the olives and burrata, and small plates for serving. (Amazon links below)

Be sure to check out the detailed printable recipe card below

What is Mortadella?

Mortadella is a flavorful and delicately spiced Italian cold cut with a smooth, creamy texture originating from the city of Bologna in the Emilia-Romagna region of Italy.

It is a type of large, cured sausage made from finely ground, high-quality pork that is blended with small cubes of pork fat, giving it a distinctive speckled appearance when sliced.

Mortadella can be seen below, between the bowl of burrata and the crumbled gorgonzola.

Looking down on a wood board topped with Italian meats and cheese, olives, and grilled bread with glasses of wine in the background.

What is Burrata?

Burrata is a luscious and indulgent Italian cheese that has gained popularity worldwide for its creamy texture and rich flavor. It hails from the Apulia (Puglia) region in southern Italy, where it was traditionally made to use up excess curds from mozzarella production.

It has a round, pouch-like shape that resembles a small bag or purse. The exterior is made of stretched mozzarella cheese, which is soft and delicate.

Once the mozzarella pouch is formed, it is filled with a mixture of fresh cream and curd scraps called “stracciatella.” This combination creates a creamy, molten center that spills out when the cheese is cut, creating a beautiful contrast with the mozzarella shell.

The texture is soft and velvety with a mild and delicate flavor with hints of fresh milk and cream. The outer layer of mozzarella is tender, while the creamy filling inside is like a delicate cheese explosion.

Burrata is best enjoyed fresh and at room temperature. When you cut into it, the creamy center oozes out, creating an indulgent treat

Horizontal image of wood board topped with Italian meats and cheeses with a glass of wine on the side.

To really bring out the flavors of the burrata, sprinkle with Kosher salt and fresh ground black pepper before serving!

How to make an easy Italian Charcuterie Board

I used the image of Carrabba’s charcuterie board as my guide, but feel free to get creative and use different ingredients to create your own unique masterpiece.

To grill the 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.

Six slices of oiled ciabatta bread on a wood cutting board.

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 the antipasto board –

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.

Burrata cheese and mixed olives in bowls surrounded by Italian meats and grilled bread on a wood board.

Twist slices of ham and mortadella to separate, then hold in place with toothpicks. Place on either side of the burrata cheese. Fold slices of salami in half and arrange on the lower right edge of the board.

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.

Mozzarella cheese, ham, olives, mustard, and bowl of burrata cheese on a wood board.

Add a spoonful of mustard to the front of the board, then arrange the grilled bread slices to fill-in the open spaces.

Looking down on Italian deli meats and cheeses on a wood board with olives, mustard, and grilled bread.

Can I prepare an Italian charcuterie board in advance?

Yes, absolutely! You can assemble your board 24 hours in advance, wrap with plastic wrap, and store in the refrigerator until ready to use. Store bread separately on the counter.

The best wine pairings for Italian charcuterie

When serving an Italian meat and cheese board, it’s best to pair it with wines that complement the rich and diverse flavors of the cured meats and cheeses. Here are some delicious red Italian wine and white Italian wine options:

Pinot Grigio: If you prefer a white wine, Pinot Grigio can be a good choice. It offers a crisp and light profile with delicate fruit flavors, providing a refreshing contrast to the richness of the charcuterie and cheeses.
Prosecco: For those who prefer a sparkling wine, Prosecco is an ideal option. This Italian sparkling wine is crisp, refreshing, and light-bodied, making it a delightful companion to the salty meats and creamy cheeses.
Sauvignon Blanc (French): Known for their intense and aromatic profile with pronounced aromas of citrus fruits, green fruits, and tropical fruits, that are generally light to medium-bodied, with a clean and lively mouthfeel.
Barbera: An Italian red wine that hails from the Piedmont region. It offers a robust and fruity character, with soft tannins and a slightly higher acidity, which pairs well with the saltiness and richness of the charcuterie.
Lambrusco: A sparkling red wine from the Emilia-Romagna region of Italy. Its slight sweetness and effervescence pair wonderfully with the saltiness of the cured meats and the creaminess of the cheeses.
Pinot Noir (French): Light to medium-bodied with a smooth and silky texture that coats the palate. It often has a vibrant acidity that provides freshness and balance to the wine, contributing to its food-friendly nature. (my personal favorite)

Need wine?

Cellars Wine Club offers a variety of wine subscriptions to suit your tastes and budget, allowing you to enjoy wines of all varieties from all around the world.

What is the difference between a charcuterie board and an antipasto platter?

The French word “charcuterie” refers to the art of preparing and preserving a variety of cured meats, such as prosciutto, salami, chorizo, pâté, and more.

They may also include complementary items like cheese, nuts, dried fruits, and spreads, but the focus remains on showcasing different types of cured meats.

“Antipasto” is an Italian word that translates to “before the meal.” Antipasto platters are a classic part of Italian cuisine, often served as an appetizer or first course to stimulate the appetite before the main meal.

They typically include an assortment of cured meats, cheeses, olives, marinated vegetables (like artichokes, roasted red peppers, or pickles), bruschetta, crostini, and sometimes seafood items like anchovies or smoked salmon. The emphasis is on a balanced mix of flavors, textures, and colors.

Tools you’ll need

More Italian charcuterie board ideas

If you are looking for more variety, or to fill a larger board, add any of these options below:

Cherry tomatoes
Sun-dried tomatoes
Marinated artichoke hearts
Provolone piccante cheese
Fresh grapes or berries
Dried apricots
Sweet peppers
Different types of salamis – Sopressatta, Calabrese, Toscano, etc.
Marcona almonds

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Buon appetito!!