INGREDIENTS
3 oz
Prosciutto
3 oz
Salami
1/2 cup
Sun-dried tomatoes
1
Sweet onion
1 tbsp
Balsamic vinegar
1/2 cup
Olive tapanade
1/2 cup
Pesto
1/2 cup
Quince paste
1
Kosher salt and freshly ground black pepper
2 tbsp
Olive oil, extra virgin
1
loaf Bread, crusty
8 oz
Burrata cheese
8 oz
Spreadable herb cheese
Cornichons, marinated artichoke hearts, pickled peppers and olives, for serving