Thanksgiving

Charcuterie Board

with Prosciutto-Wrapped Dates, Marinated Olives & Mixed Nuts

30 MIN

$31.99 6-8 Servings

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From the Test Kitchen

Impress your guests (or just yourself!) with this DIY charcuterie board, which includes toasted baguettes, rich prosciutto, dried fruits, mixed nuts and olives, raspberry spread, and a duo of nutty fontina and creamy white cheddar.
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Nutrition

PER SERVING
Calories

620 Cals (est.)

View Full Nutrition

fresh

ingredients

6 oz Prosciutto
2 Small Baguettes
4 oz Dried Medjool Dates
3 Tbsps Dried Tart Cherries
2 oz Pickled Peppadew Peppers
½ cup Roasted Pecans
¼ cup Roasted Pistachios
4 oz Fontina Cheese
2 oz Raspberry Jalapeño Spread
¼ cup Dijonnaise
1 oz Castelvetrano Olives
1 oz Pitted Niçoise Olives
4 oz White Cheddar Cheese
1 tsp Whole Dried Oregano
¼ tsp Crushed Red Pepper Flakes

step-by-step

instructions

1 Prepare the ingredients

Remove both cheeses from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Cut the cheddar into small cubes. Pit the dates. Remove the plastic lining between the slices of prosciutto. Slice the baguettes into 8 equal-sized rounds. Thinly slice the fontina. In a bowl, combine the pistachios and pecans. Halve the peppers lengthwise. In a bowl, combine the halved peppers, Niçoise olives, Castelvetrano olives, oregano, a drizzle of olive oil, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the olives to be. Set aside to marinate, stirring occasionally.

2 Stuff & wrap the dates

Line a sheet pan with foil. Stuff a cube of cheddar into the center of each pitted date and press to seal. Wrap each one with a small piece of prosciutto (reserving the remaining pieces for serving). Place the wrapped dates in an even layer on one side of the sheet pan.

3 Bake the dates & toast the baguettes

Transfer the baguette rounds to the other side of the sheet pan of wrapped dates. Drizzle with olive oil and season with salt and pepper. Toast in the oven 4 to 6 minutes, or until the bread is lightly browned, the cheese is melted, and the prosciutto is slightly crispy. Remove from the oven.

4 Assemble & serve your dish

On a serving platter, arrange the toasted baguettes, baked dates, sliced fontina, remaining cheddar cubes, marinated olives, remaining prosciutto, mixed nuts, dijonnaise, cherries, and raspberry spread as desired. Enjoy