Entertaining Antipasto Board

Place Eggland's Best Classic White Eggs (4) 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.

Layer sliced Tomatoes (2), Fresh Mozzarella Cheese Ball (1 cup) and Fresh Basil Leaves (as needed) on one side of the board. Drizzle with Balsamic Glaze (2 Tbsp) and Extra-Virgin Olive Oil (2 Tbsp) and season lightly with Salt (to taste) and Simply Organic Black Pepper, Medium Grind (to taste).

Toss Mixed Vegetables (1 cup) (eggplant, zucchini, mushrooms, or Brussels sprouts) with olive oil, Salt (to taste) and Simply Organic Black Pepper, Medium Grind (to taste). Roast at 400°F for 20–25 minutes, until golden and tender. Let cool slightly.

Arrange roasted vegetables, Olives (1/2 cup), Marinated Quartered Artichoke Hearts (1/2 cup), Sun-Dried Tomatoes (4 Tbsp) and assorted Cheese (1/2 cup) around the board. Place the halved Eggland’s Best eggs at the center, drizzle with olive oil, and sprinkle with Dried Oregano (as needed) or dried basil.

Place toasted Ciabatta Bread (1 loaf) or focaccia slices on one side of the board for layering or dipping.

Finish with a final drizzle of olive oil and a sprinkle of herbs. Serve at room temperature and enjoy a true taste of Italy.