A show-stopping spread built around Nicholas Markets’ Italian specialty favorites — no cooking required, just beautiful ingredients and a little love.
Serves 6-8 people
TOTAL YIELD
~ 1 generous brunch
PORTION SIZE
1 day
SHELF LIFE
~425-525
CAL / SERVING
Fresh & Simple
ABOUT THIS RECIPE
This Mother’s Day Brunch Charcuterie Board is an effortless Italian-inspired spread featuring fresh burrata, cured meats, seasonal fruit, and pantry favorites that come together for a beautiful, shareable celebration.
Total Time: 20 to 40 minutes
Cook Time: 0 minutes
Prep Time: 20 to 25 minutes
Rest Time: 0 to 15 minutes (optional)
What You'll Need
Ingredients
Everything for 6 to 8 people.
| Amount | Ingredient |
|---|---|
| 2 |
|
| 4 ounces |
prosciutto di Parma, thinly sliced |
| 4 ounces |
soppressata or Genoa salami, thinly sliced |
| 4 ounces |
aged provolone, sliced or cubed |
| 1 cup |
fresh strawberries, halved |
| 1 cup |
red or green grapes |
| 0.5 cup |
marinated olives |
| 0.5 cup |
roasted red peppers from the jar, drained |
| 0.5 cup |
artichoke hearts, drained and halved |
| 12 |
Italian breadsticks or crostini |
| 6 slices |
rustic Italian bread or ciabatta |
| 0.3 cup |
fresh basil leaves, for garnish |
| 2 tablespoons |
good-quality extra virgin olive oil, for drizzling Learn more about Seed-Oil Free Olive Oil sold at Nicholas Markets. |
| 2 tablespoons |
honey, for drizzling |
| 2 tablespoons |
whole grain or Dijon mustard |
Step by Step
HOW TO MAKE IT
Follow these simple steps for the best result.
Prep Your ingredients
Remove 2 fresh burrata balls from its packaging and pat dry. Slice or cube 4 ounces aged provolone, sliced or cubed. Halve 1 cups fresh strawberries, halved and drain 0.5 cups roasted red peppers from the jar, drained and 0.5 cups artichoke hearts, drained and halved. Pull 4 ounces prosciutto di Parma, thinly sliced and 4 ounces soppressata or Genoa salami, thinly sliced from the fridge 15 minutes before assembling so they come to room temperature - the flavor is noticeably better.
anchor the board
Place 2 fresh burrata balls on opposite corners of a large wooden board or serving platter - these are your visual anchors. Add small ramekins or bowls for 0.5 cups marinated olives, 2 tablespoons whole grain or Dijon mustard, 2 tablespoons honey, for drizzling, and 2 tablespoons good-quality extra virgin olive oil, for drizzling and nestle them into the remaining corners and center gaps.
layer the meats
Fan 4 ounces prosciutto di Parma, thinly sliced into loose ribbon folds along one side of the board. Fold 4 ounces soppressata or Genoa salami, thinly sliced into quarters and cluster near the center. Meats should flow naturally between the anchor points - don’t overthink placement, organic looks beautiful.
add the cheeses and antipasto
Tuck 4 ounces aged provolone, sliced or cubed beside or overlapping the meats. Scatter 0.5 cups roasted red peppers from the jar, drained and 0.5 cups artichoke hearts, drained and halved in small clusters across the board, filling visual gaps. These bring color and a savory Italian depth that ties the whole board together.
fill in the fruit
Place 1 cup red or green grapes in small clusters for color contrast. Fan 1 cup fresh strawberries, halved near the burrata - strawberries and fresh cheese are a classic pairing. Fruit should break up the savory sections and add brightness across the board.
add bread & crunch
Lean 12 Italian breadsticks or crostini vertically against meats or cheeses for height and texture. Stack or fan 6 sliced rustic Italian bread or ciabatta along one edge of the board so guests can easily grab a slice. Don’t let bread dominate - it’s a vehicle, not the star.
Finish & Garnish
Drizzle 2 tablespoons good-quality extra virgin olive oil, for drizzling lightly over the 2 fresh burrata balls and tuck fresh 0.3 cups fresh basil leaves, for garnish leaves around the board for a pop of green. Drizzle 2 tablespoons honey, for drizzling over the cheese if desired. Step back, fill any obvious gaps with extra fruit or olives, and serve immediately or cover and refrigerate for up to 120 minutes before serving.
Chef’s Notes
TIPS FOR THE BEST RESULT
| Method | Professional Advice |
|---|---|
| Bring ingredients to the right temperature. | Let cheeses (especially burrata) and cured meats sit out for 15–20 minutes before serving to enhance flavor and texture. |
| Prioritize visual balance. | Start with burrata as anchor points and distribute colors evenly—reds, greens, and neutrals—for a visually appealing board. |
| Layer, don’t line everything up. | Fold meats loosely, overlap cheeses, and stack bread at angles to create height and a more abundant, natural presentation. |
| Keep wet ingredients contained. | Use small bowls for olives, mustard, honey, and olive oil to prevent sogginess and keep the board clean and organized. |
| Avoid overcrowding the board. | Leave small open spaces so the arrangement feels intentional and elegant, then refill gaps after the initial layout. |
| Add finishing touches last. | Drizzle olive oil and honey just before serving and add fresh basil at the end to maintain freshness and aroma. |
| Serve with simple pairings. | Keep beverages light such as Prosecco, sparkling water with lemon, or fresh juice so the board remains the star of the table. |
Shop it all at Nicholas Markets: Every item on this board – from imported prosciutto di Parma to house-marinated olives and fresh burrata – can be found at Nicholas Markets’ four New Jersey locations. Ask the team at the deli counter for their current specialty selections.
Pairs beautifully with: A glass of Prosecco, fresh-squeezed OJ, or sparkling water with lemon.
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Find everything for your charceuterie board at any of our four New Jersey locations. Visit in-store or order online.