Charcuterie Board with Prosciutto-Wrapped Asparagus & Creamy Feta Dip

Charcuterie Board

with Prosciutto-Wrapped Asparagus & Creamy Feta Dip

30 MIN
$24.99 4-6 Servings
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From the Test Kitchen

We're taking the average charcuterie board up a notch by using slices of rich prosciutto to wrap around asparagus, then quickly roasting them so the asparagus are tender and the prosciutto turns slightly crispy. It all comes together with assorted cheeses, toasted baguettes, sliced pear (drizzled with spicy date syrup), raspberry spread, and a creamy feta dip.
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  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
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fresh
ingredients
Charcuterie Board with Prosciutto-Wrapped Asparagus & Creamy Feta Dip
Title
  • 3 oz Prosciutto
  • 2 Small Baguettes
  • 6 oz Asparagus
  • 1 Pear
  • 4 oz Sweet Peppers
  • 2 tsps Date Syrup
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 oz Fontina Cheese
  • ¼ cup Mascarpone Cheese
  • 1½ oz Feta Cheese
  • 4 tsps Honey
  • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
  • 1 Lemon
  • 2 oz Raspberry Jalapeño Spread
  • 2 oz White Cheddar Cheese
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Remove the plastic lining between the slices of prosciutto. Cut the baguettes into equal-sized rounds. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Thinly slice the fontina and cheddar. Quarter, core, and thinly slice the pear. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. In a bowl, combine the date syrup, 1 tablespoon of hot water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Stir to combine.

Wrap the asparagus & toast the baguettes
2 Wrap the asparagus & toast the baguettes

Line a sheet pan with foil. Wrap a slice of prosciutto around 3 to 4 pieces of halved asparagus. Repeat with the remaining prosciutto and asparagus. Transfer to one side of the sheet pan. Transfer the baguette rounds to the other side of the sheet pan. Drizzle the baguettes with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Toast in the oven 6 to 8 minutes, or until the bread is lightly browned, the asparagus is tender, and the prosciutto is slightly crispy. Remove from the oven.

Make the creamy feta dip & serve your dish
3 Make the creamy feta dip & serve your dish

Meanwhile, in a bowl, combine the mascarpone, feta (crumbling before adding), lemon zest, honey (kneading the packet before opening), a drizzle of olive oil, and 2 tablespoons of water. Stir until thoroughly combined. Garnish with a drizzle of olive oil and as much of the za’atar as you’d like (you may have extra). On a serving platter, arrange the toasted baguettes, wrapped asparagus, quartered peppers, sliced cheeses, creamy feta dip, raspberry spread, and sliced pear as desired. Top the pear with the spicy date syrup. Enjoy!

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Charcuterie Board

Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Remove the plastic lining between the slices of prosciutto. Cut the baguettes into equal-sized rounds. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Thinly slice the fontina and cheddar. Quarter, core, and thinly slice the pear. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. In a bowl, combine the date syrup, 1 tablespoon of hot water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Stir to combine.

2 Wrap the asparagus & toast the baguettes

Line a sheet pan with foil. Wrap a slice of prosciutto around 3 to 4 pieces of halved asparagus. Repeat with the remaining prosciutto and asparagus. Transfer to one side of the sheet pan. Transfer the baguette rounds to the other side of the sheet pan. Drizzle the baguettes with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Toast in the oven 6 to 8 minutes, or until the bread is lightly browned, the asparagus is tender, and the prosciutto is slightly crispy. Remove from the oven.

Wrap the asparagus & toast the baguettes
Make the creamy feta dip & serve your dish
3 Make the creamy feta dip & serve your dish

Meanwhile, in a bowl, combine the mascarpone, feta (crumbling before adding), lemon zest, honey (kneading the packet before opening), a drizzle of olive oil, and 2 tablespoons of water. Stir until thoroughly combined. Garnish with a drizzle of olive oil and as much of the za’atar as you’d like (you may have extra). On a serving platter, arrange the toasted baguettes, wrapped asparagus, quartered peppers, sliced cheeses, creamy feta dip, raspberry spread, and sliced pear as desired. Top the pear with the spicy date syrup. Enjoy!

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