Italian-Inspired Antipasto Board with Eggland’s Best Eggs

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.

Pro tip: Try using Eggland’s Best Hard-Cooked Peeled Eggs — they’re perfectly cooked, easy to use, and save you the cleanup.