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A colorful entertaining antipasto board made with perfectly boiled 𝗘𝗴𝗴𝗹𝗮𝗻𝗱’𝘀 𝗕𝗲𝘀𝘁® 𝗘𝗴𝗴𝘀, roasted vegetables, cheeses, and fresh Caprese salad. Perfect for hosting and building an easy spread before the match. 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 • 6 𝗘𝗴𝗴𝗹𝗮𝗻𝗱’𝘀 𝗕𝗲𝘀𝘁® 𝗘𝗴𝗴𝘀, large (hard boiled) • 2 medium tomatoes, sliced • 6 oz fresh mozzarella, sliced • Fresh basil leaves • 2 tablespoons balsamic glaze • 2 tablespoons extra-virgin olive oil (plus more for drizzling) • 1 cup mixed roasted vegetables (eggplant, zucchini, mushrooms, or Brussels sprouts) • ½ cup green and black olives • ½ cup marinated artichoke hearts • ¼ cup sun-dried tomatoes • ½ cup mixed cheeses (mozzarella pearls, shaved Parmesan, or provolone cubes) • 1 loaf ciabatta or focaccia bread, sliced and lightly toasted • Salt and black pepper, to taste • Oregano or dried basil, for garnish 𝗣𝗿𝗲𝗽𝗮𝗿𝗮𝘁𝗶𝗼𝗻 1. Boil the eggs: Place eggs in a pot of cold water and bring to a boil. Once boiling, cook for 9–10 minutes. Transfer eggs to an ice bath to cool, then peel and halve. 2. Prepare the Caprese section: Layer sliced tomatoes, mozzarella, and basil leaves on one side of the board. Drizzle with balsamic glaze and olive oil, and season lightly with salt and pepper. 3. Roast the vegetables: Toss vegetables (eggplant, zucchini, mushrooms, or Brussels sprouts) with olive oil, salt, and pepper. Roast at 400°F for 20–25 minutes, until golden and tender. Let cool slightly. 4. Assemble the board: Arrange roasted vegetables, olives, artichoke hearts, sun-dried tomatoes, and assorted cheeses around the board. Place the halved 𝗘𝗴𝗴𝗹𝗮𝗻𝗱’𝘀 𝗕𝗲𝘀𝘁® 𝗘𝗴𝗴𝘀 at the center, drizzle with olive oil, and sprinkle with oregano or dried basil. 5. Place toasted ciabatta or focaccia slices on one side of the board for layering or dipping. 6. Finish with a final drizzle of olive oil and a sprinkle of herbs. Serve at room temperature and enjoy a true taste of Italy.