For tapenade:

• 2 1/2 cups pitted Castelvetrano olives, roughly chopped 
• 1/2 cup olive oil 
• 1/4 cup chopped fresh parsley 
• 1/2 lemon, juiced 
• 1 tablespoon drained capers, chopped 
• 2 cloves garlic, finely grated

For bruschetta: 

• 8 large plum tomatoes, seeded and chopped 
• 1/2 cup chopped fresh basil
• 1 tablespoon balsamic vinegar
• 2 teaspoons extra-virgin olive oil
• 2 cloves garlic, minced
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

For board and assembly: 

• 4 ounces sliced Principe Soppressata 
• 4 ounces sliced Principe Robusto 
• 4 ounces sliced Principe Nobile 
• 4 ounces sliced Principe Peperoncino 
• 1/2 cup extra-virgin olive oil 
• 3 cloves garlic, finely grated
• 2 teaspoons chopped fresh oregano, plus fresh oregano sprigs, for garnish 
• 1/2 teaspoon crushed red pepper flakes, plus more for garnish 
• Kosher salt and freshly ground black pepper, to taste 
• 1 (8-ounce) wedge Asiago cheese, cut into bite-sized chunks 
• 1 (8-ounce) wedge Pecorino Romano cheese, cut into bite-sized chunks 
• 1 (8-ounce) wedge Parmigiano Reggiano cheese, cut into bite-sized chunks  
• 1 pint cherry tomatoes
• 1 cup pitted black olives
• 1 cup pitted Castelvetrano olives
• 1 cup pickled pepperoncini peppers, drained 
• 2 cups marinated artichokes, drained 
• Grissini breadsticks, for serving 
• Fresh herb sprigs, such as thyme and rosemary