Move over, meat-and-cheese boards—there is a new charcuterie showstopper in town! It’s these charcuterie tacos! Charcuterie tacos—redefine what it means to serve up a spread, merging the bold sophistication of a charcuterie board with the fun, handheld charm of tacos.

And, of course, you can’t serve sensational charcuterie without BelGioioso! Provolone steals the spotlight with its rich aroma and perfectly smooth melt, adding depth and indulgence to every taco creation. Better yet, these charcuterie tacos are easy to assemble, endlessly customizable, and irresistibly photogenic! Whether you’re hosting a dinner party, building a grazing table with a twist, or just looking to wow your guests with something they’ve never seen before, charcuterie tacos to the rescue!

So, add Provolone to your charcuterie board and watch as it becomes the only thing your guests want to taco ’bout!

Provolone Charcuterie Tacos

Difficulty: Easy • 1 Serving • Total Time: 10 Minutes

Ingredients:

• ¼ C BelGioioso Mild provolone wedge
• 1 corn tortilla
• 2 Salami slices
• 1 Mortadella
• 1 Capicola
• Chopped iceberg
• Peppercini’s
• Cherry tomatoes (cut in half)
• Giardiniera
• Black olives
• Oregano (pinch over top)

Directions:

1. Preheat your oven to 420°F.
2. Heat a pan over medium-high heat. Place a tortilla in the pan and evenly sprinkle grated mild provolone cheese on top.
3. Add a small splash of water to the pan and cover it with a lid. Let it steam for about 30 seconds, just until the cheese is fully melted.
4. Remove the lid, then carefully flip the tortilla. Cook for another 30 seconds, or until the cheese turns crispy and golden.
5. Lift the crispy tortilla out of the pan and place it over a wire rack. Let it cool slightly, then gently slide it between two wires so it hangs downward in a taco shape.
6. Transfer the wire rack to the oven and bake for 5 minutes to set the shape and add extra crunch.
7. Once cooled, fill the crispy taco shell with:
   • Salami, mortadella, capicola
   • Chopped iceberg lettuce
   • Sliced pepperoncini
   • Cherry tomatoes (2 halved)
   • Chopped giardiniera
   • Black olives
   • A pinch of oregano on top

Low Carb Taco

Difficulty: Easy • 1 Serving • Total Time: 5 Minutes

Ingredients:

• 1 slice BelGioioso Mild Provolone cheese
• 2 Salami slices
• 1 Mortadella
• 1 Capicola
• Chopped iceberg
• Peppercini’s
• Cherry tomatoes (cut in half)
• Giardiniera
• Black olives
• Oregano (pinch over top)
• Green olive garnish pin the pin

Directions:

1. Make a tortilla-less taco with:
   • Ham, Salami, mortadella, capicola
   • 1 slice BelGioioso Mild Provolone Cheese
   • Chopped iceberg lettuce
   • Sliced pepperoncini
   • Cherry tomatoes (2 halved)
   • Chopped giardiniera
   • Black olives
   • A pinch of oregano on top

Traditional Soft Tortilla Taco

Difficulty: Easy • 1 Serving • Total Time: 5 Minutes

Ingredients:

• BelGioioso Sharp Provolone Wedge – grated
• 2 Salami slices
• 1 Mortadella
• 1 Capicola
• Chopped iceberg
• Peppercini’s
• Cherry tomatoes (cut in half)
• Giardiniera
• Black olives
• Oregano (pinch over top)

Directions:

1. Make a soft taco with:
   • Salami, mortadella, capicola
   • BelGioioso Sharp Provolone Wedge – grated (topped)
   • Chopped iceberg lettuce
   • Sliced pepperoncini
   • Cherry tomatoes (2 halved)
   • Chopped giardiniera
   • Black olives
2. A pinch of oregano on top

Fried Provolone Patties

Difficulty: Easy • 3 Patties • Total Time: 50 Minutes

Ingredients:

• BelGioioso Mild provolone slices
• 4 eggs
• 2 cup AP flour
• 2 container italian bread crumbs
• Frying oil
• Marinara sauce (for glam plating)
• Parsley garnish

Directions:

1. In a frying pan, heat oil to 350-375°F.
2. While the oil heats, set up three large bowls:
   • Bowl 1: Whisked eggs
   • Bowl 2: Flour
   • Bowl 3: Bread crumbs
3. Stack two slices of provolone for each cheese patty. Coat the cheese in flour, then dip into the egg mixture, and coat it well in bread crumbs. Repeat by dipping it back into the egg mixture, then finish with a second coating of bread crumbs.
   Place the breaded cheese patties in the freezer for 20-30 minutes to help them hold their shape.
   Fry until golden and crispy, then drain on a paper towel before serving.