Garlic Bread Charcuterie Board with Pesto & Tomato Dipping Sauce

Garlic Bread Charcuterie Board

with Pesto & Tomato Dipping Sauce

35 MIN
$28.99 2-4 Servings
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From the Test Kitchen

Impress your guests (or just yourself!) with this DIY charcuterie board, which includes cheesy garlic and herb bread, spicy tomato and creamy pesto dipping sauces, rich prosciutto and soppressata, honey-balsamic roasted peppers, marinated mozzarella, and nutty fontina.
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  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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fresh
ingredients
Garlic Bread Charcuterie Board with Pesto & Tomato Dipping Sauce
Title
  • 3 oz Soppressata
  • 3 oz Prosciutto
  • 2 Small Baguettes
  • 1 8-Oz Can Tomato Sauce
  • 1½ tsps Calabrian Chile Paste
  • ½ lb Fresh Mozzarella Cheese
  • 1 oz Balsamic-Marinated Cipolline Onions
  • 3 Tbsps Basil Pesto
  • ¼ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
  • 2 oz Fontina Cheese
  • ¼ cup Grated Parmesan Cheese
  • ½ lb Sweet Peppers
  • 2 tsps Honey
  • 1 oz Garlic & Herb Flavored Butter
  • 2 Tbsps Balsamic Vinegar
  • 2 Tbsps Mayonnaise
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Remove the butter from the refrigerator to soften. Wash and dry the peppers; cut off and discard the stems. Remove the cores, then quarter lengthwise. Halve the baguettes. Small dice the mozzarella. Roughly chop the onions. Thinly slice the fontina. Remove the plastic lining between the slices of prosciutto. In a bowl, combine the diced mozzarella, chopped onions, up to half the truffle zest (you will have extra), and a drizzle of olive oil. Season with salt and pepper. In a separate, large bowl, combine the honey and half the vinegar (you will have extra). In a separate bowl, combine the pesto and mayonnaise.

Roast the peppers & make the garlic bread
2 Roast the peppers & make the garlic bread

Line a sheet pan with foil. Place the quartered peppers on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 8 minutes. Leaving the oven on, remove from the oven. Meanwhile, place the halved baguettes, cut side up, on a work surface. Evenly top with the softened butter and parmesan. Transfer to the other side of the sheet pan of partially roasted peppers. Roast 5 to 7 minutes, or until the peppers are tender when pierced with a fork and the bread is lightly browned and toasted. Remove from the oven. Carefully transfer the garlic bread to a cutting board; halve on an angle. Transfer the roasted peppers in the bowl of honey balsamic; toss to combine.

Make the spicy tomato sauce & serve your dish
3 Make the spicy tomato sauce & serve your dish

Meanwhile, in a bowl, combine the tomato sauce and as much of the chile paste as you’d like, depending on how spicy you’d like the sauce to be; season with salt and pepper. Working in 30 second increments, microwave on high, stirring in between, until heated through (or heat in a small pot on the stove). On a serving platter, arrange the garlic bread, prosciutto, soppressata, finished peppers, marinated mozzarella, sliced fontina, spicy tomato sauce, and creamy pesto. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Remove the butter from the refrigerator to soften. Wash and dry the peppers; cut off and discard the stems. Remove the cores, then quarter lengthwise. Halve the baguettes. Small dice the mozzarella. Roughly chop the onions. Thinly slice the fontina. Remove the plastic lining between the slices of prosciutto. In a bowl, combine the diced mozzarella, chopped onions, up to half the truffle zest (you will have extra), and a drizzle of olive oil. Season with salt and pepper. In a separate, large bowl, combine the honey and half the vinegar (you will have extra). In a separate bowl, combine the pesto and mayonnaise.

2 Roast the peppers & make the garlic bread

Line a sheet pan with foil. Place the quartered peppers on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 8 minutes. Leaving the oven on, remove from the oven. Meanwhile, place the halved baguettes, cut side up, on a work surface. Evenly top with the softened butter and parmesan. Transfer to the other side of the sheet pan of partially roasted peppers. Roast 5 to 7 minutes, or until the peppers are tender when pierced with a fork and the bread is lightly browned and toasted. Remove from the oven. Carefully transfer the garlic bread to a cutting board; halve on an angle. Transfer the roasted peppers in the bowl of honey balsamic; toss to combine.

Roast the peppers & make the garlic bread
Make the spicy tomato sauce & serve your dish
3 Make the spicy tomato sauce & serve your dish

Meanwhile, in a bowl, combine the tomato sauce and as much of the chile paste as you’d like, depending on how spicy you’d like the sauce to be; season with salt and pepper. Working in 30 second increments, microwave on high, stirring in between, until heated through (or heat in a small pot on the stove). On a serving platter, arrange the garlic bread, prosciutto, soppressata, finished peppers, marinated mozzarella, sliced fontina, spicy tomato sauce, and creamy pesto. Enjoy!

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