Charcuterie Board with Prosciutto, Baguette & Assorted Cheeses
Perfect for Picnics

Charcuterie Board

with Prosciutto, Baguette & Assorted Cheeses

10 MIN
$18.99 Serves 4-6
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Impress your guests (or just yourself!) with this DIY charcuterie board, which includes toasted baguette, rich prosciutto, mixed nuts, raspberry spread, and three types of cheese: nutty Grana Padano, creamy white cheddar, and tangy feta—marinated with lemon purée, thyme, and red pepper flakes.
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  • Nutrition
    PER SERVING
  • Calories
    430 Cals (est.)
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fresh
ingredients
Charcuterie Board with Prosciutto, Baguette & Assorted Cheeses
Title
  • 3 oz Prosciutto
  • 1 Small Baguette
  • ¼ cup Roasted Walnuts
  • 1 oz Raspberry Jalapeño Spread
  • 2 Tbsps Roasted Pistachios
  • 1.4 oz Grana Padano Cheese
  • 3 oz Feta Cheese
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 oz White Cheddar Cheese
  • 1 tsp Preserved Lemon Purée
  • 1 bunch Thyme
  • 2 tsps Date Syrup
time-saving
tips & techniques
step-by-step
instructions
1 Toast the baguette

Remove all cheeses from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Slice the baguette into 8 equal-sized rounds. Transfer to a sheet pan in an even layer. Drizzle with olive oil and season with salt and pepper. Toast in the oven 4 to 6 minutes, or until lightly browned. Remove from the oven.

2 Prepare the remaining ingredients & serve your dish

Meanwhile, wash and dry the thyme; pick the leaves off the stems. Crumble the feta into a bowl. Add the thyme leaves, lemon purée, 2 tablespoons of olive oil, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Set aside to marinate, stirring occasionally. Thinly slice the cheddar. Crumble the Grana Padano into bite-sized pieces. Remove the plastic lining between the slices of prosciutto. In a bowl, combine the pistachios and walnuts. In a separate bowl, combine the raspberry spread and date syrup. On a serving platter, arrange the toasted baguette, marinated feta, sliced cheddar, crumbled Grana Padano, prosciutto, mixed nuts, and raspberry-date spread as desired. Enjoy!

Tips from Home Chefs

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Charcuterie Board

1 Toast the baguette

Remove all cheeses from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Slice the baguette into 8 equal-sized rounds. Transfer to a sheet pan in an even layer. Drizzle with olive oil and season with salt and pepper. Toast in the oven 4 to 6 minutes, or until lightly browned. Remove from the oven.

2 Prepare the remaining ingredients & serve your dish

Meanwhile, wash and dry the thyme; pick the leaves off the stems. Crumble the feta into a bowl. Add the thyme leaves, lemon purée, 2 tablespoons of olive oil, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Set aside to marinate, stirring occasionally. Thinly slice the cheddar. Crumble the Grana Padano into bite-sized pieces. Remove the plastic lining between the slices of prosciutto. In a bowl, combine the pistachios and walnuts. In a separate bowl, combine the raspberry spread and date syrup. On a serving platter, arrange the toasted baguette, marinated feta, sliced cheddar, crumbled Grana Padano, prosciutto, mixed nuts, and raspberry-date spread as desired. Enjoy!

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