This isn’t a recipe for a dish, but for the perfect match-day spread inspired by the fast-paced, dynamic energy of the US Open Women’s Doubles final. It’s a flexible, build-your-own grazing board that combines salty, sweet, and refreshing elements, designed to be eaten with your hands while you’re on the edge of your seat. The key is that everything can be prepared in advance, so you never miss a single point.
Ingredients
- 1 (8 oz / 225 g) baguette, sliced into 1/4-inch rounds
- 1/2 cup (120 ml) extra-virgin olive oil, plus more for brushing
- 1 (8 oz / 225 g) ball fresh mozzarella, sliced into 1/2-inch rounds
- 1 pint (300 g) cherry tomatoes, halved
- 1/4 cup (10 g) fresh basil leaves, torn
- 2 tablespoons (30 ml) balsamic glaze
- 1 (6 oz / 170 g) package prosciutto, thinly sliced
- 1 (5 oz / 140 g) package mixed olives (such as Castelvetrano and Kalamata)
- 1 cup (150 g) roasted red peppers, drained and sliced
- 1 cup (100 g) marinated artichoke hearts, drained and halved
- 1/2 cup (60 g) shaved Parmesan cheese
- 1 cup (150 g) seedless red grapes
- 1 cup (150 g) fresh strawberries, hulled and halved
- 1/2 cup (80 g) salted almonds
- 1/2 cup (60 g) dark chocolate chunks or squares
- 1 (10 oz / 280 g) container hummus
- 1 (10 oz / 280 g) container tzatziki
- Flaky sea salt and freshly ground black pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet in a single layer. Brush lightly with olive oil and season with a pinch of salt and pepper.
- Bake the baguette slices for 8-10 minutes, until golden and crisp. Remove from the oven and let cool completely on the sheet. These are your crostini bases.
- In a medium bowl, combine the halved cherry tomatoes, torn basil, 2 tablespoons (30 ml) of the olive oil, and a pinch of salt and pepper. Toss gently to coat. Set aside to marinate while you prepare the rest of the board.
- Select a large serving board or platter (at least 16 inches / 40 cm in diameter). Start by placing the bowls of hummus and tzatziki on the board, leaving space between them.
- Arrange the prosciutto slices in loose folds or ribbons on one side of the board.
- Place the fresh mozzarella rounds in a single layer, slightly overlapping, next to the prosciutto.
- Add the marinated tomatoes, roasted red peppers, artichoke hearts, and olives in separate small piles or clusters around the board.
- Fill in the remaining gaps with the grapes, strawberries, almonds, and dark chocolate chunks.
- Scatter the shaved Parmesan over the board, particularly over the mozzarella and tomatoes.
- Just before serving, drizzle the balsamic glaze over the mozzarella and tomato mixture.
- Arrange the cooled crostini in a basket or on the edge of the board. Serve immediately, encouraging guests to build their own perfect bite.
Tips
- Make-Ahead: You can prep all the components (slice the baguette, halve the tomatoes, etc.) up to a day in advance. Store them separately in airtight containers in the refrigerator. Assemble the board no more than 1 hour before serving to keep the crostini crisp.
- Substitutions: Feel free to swap the prosciutto for salami or turkey, the fresh mozzarella for burrata (add it at the last minute), or the balsamic glaze for a honey-balsamic reduction. Use whatever seasonal fruit you have on hand.
- Common Mistake: Don’t add the balsamic glaze too early, or the mozzarella will become watery and the crostini will get soggy. Drizzle it right before serving.
- Gluten-Free Option: Serve with gluten-free crackers or vegetable sticks (like cucumber and bell pepper) instead of the baguette crostini.
Serving Suggestions
This board is a complete meal on its own, perfect for a watch party. To make it more substantial, add a simple arugula salad dressed with lemon and olive oil. For drinks, a crisp Sauvignon Blanc or a light lager pairs beautifully with the salty and fresh flavors. For a non-alcoholic option, serve with sparkling water with lemon or a pitcher of iced tea.
Variations
- Mediterranean Twist: Add grilled eggplant, sun-dried tomatoes, and feta cheese. Swap the tzatziki for a whipped feta dip.
- Spicy Kick: Add sliced jalapeños, pepper jack cheese, and a spicy honey drizzle instead of balsamic glaze.
- Seafood Lover’s: Add smoked salmon or seared tuna slices, capers, and red onion. Use a dill cream cheese instead of hummus.
Storage and Reheating
Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. The crostini will lose their crispness, so reheat them in a 350°F (175°C) oven for 3-5 minutes to refresh. The fresh vegetables and cheeses should be enjoyed cold. The board itself is best assembled fresh, so only assemble what you plan to eat.
Frequently Asked Questions
Can I make this board vegetarian? Absolutely! Simply omit the prosciutto and add more cheese, like a wedge of brie or some aged cheddar. You can also add grilled halloumi or marinated tofu for extra protein.
How far in advance can I assemble the board? It’s best to assemble the board no more than 1 hour before serving. The crostini will absorb moisture from the toppings and become soft if left out too long. You can prep all the individual components up to a day ahead.
What if I don’t have a large board? Use a large baking sheet, a cutting board, or even a clean pizza pan. You can also arrange the components on a large platter and serve the crostini in a separate basket.
Can I use store-bought crostini? Yes, you can use store-bought crostini or crackers to save time. Just make sure they are sturdy enough to hold the toppings without breaking.
Is this board suitable for a crowd? This recipe serves 6 as a main, but you can easily double or triple the quantities for a larger party. Just use a bigger board or set up multiple smaller boards.
What’s the best way to keep the board fresh during a long match? Keep the board out of direct sunlight and away from heat sources. If you’re serving outdoors, you might want to keep the dips and cheeses in a cooler until ready to serve. Refrigerate any leftovers within 2 hours.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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