Charcuterie Board with Prosciutto-Wrapped Peach & Marinated Feta
Fourth of July

Charcuterie Board

with Prosciutto-Wrapped Peach & Marinated Feta

30 MIN
$28.99 4-6 Servings
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From the Test Kitchen

This crowd-pleasing charcuterie board gets a summery twist from sweet, juicy peach wrapped with rich, salty prosciutto. You'll also whip up a creamy lemon-labneh dip, tangy marinated feta, and brown butter nuts to serve alongside crispy baguettes and some more delicious cheeses.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
fresh
ingredients
Charcuterie Board with Prosciutto-Wrapped Peach & Marinated Feta
Title
  • 3 oz Prosciutto
  • 3 oz Feta Cheese
  • 2 Small Baguettes
  • ½ cup Roasted Walnuts
  • 1 Lemon
  • 1 oz Salted Butter
  • 4 oz White Cheddar Cheese
  • 1 oz Pickled Peppadew Peppers
  • 2 oz Blueberry Bourbon Spread
  • 1 Peach
  • ¼ cup Roasted Pistachios
  • 2 oz Smoked Gouda Cheese
  • ¼ cup Labneh Cheese
  • 2 tsps Honey
  • 2 Tbsps Crème Fraîche
Full recipe coming soon!

Our culinary team is preparing this recipe.

Tips from Home Chefs

Charcuterie Board

Prepare the ingredients & wrap the peach
1 Prepare the ingredients & wrap the peach

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the baguettes into equal-sized rounds. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. Halve the lemon crosswise; remove the seeds. Halve and pit the peach; cut into 6 equal-sized wedges. Roughly chop the peppers. Thinly slice the cheddar and smoked gouda. In a bowl, combine the chopped peppers, feta (crumbling before adding), honey, and a drizzle of olive oil; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the labneh, crème fraîche, lemon zest, and the juice of 1 lemon half; season with salt and pepper. Remove the plastic lining between the slices of prosciutto. Wrap one piece of prosciutto around each peach wedge, then halve crosswise (you may have extra prosciutto for serving).

2 Toast the baguettes

Transfer the baguette rounds to a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat and arrange in an even layer. Toast in the oven 6 to 8 minutes, or until lightly browned. Remove from the oven.

Toast the baguettes
Make the brown butter nuts & serve your dish
3 Make the brown butter nuts & serve your dish

Meanwhile, in a small pot, heat the butter on medium until melted. Once melted, add the pistachios and walnuts; season with salt and pepper. Cook, stirring constantly, 2 to 3 minutes, or until golden brown and the butter is fragrant (it should smell nutty and toasted). Turn off the heat. Stir in the juice of the remaining lemon half. Transfer to a serving bowl; taste, then season with salt and pepper if desired. On a serving platter, arrange the toasted baguettes, prosciutto-wrapped peach, sliced cheddar and gouda, marinated feta, labneh dip, brown butter nuts, and blueberry spread as desired. Enjoy!

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