Italian-Style Charcuterie Board

Remove the honey and all cheeses from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the tomatoes. Slice the baguettes into equal-sized rounds. Peel and roughly chop 2 cloves of garlic. Crumble the Grana Padano into bite-sized pieces. Thinly slice the fontina. Cut the mozzarella into small cubes; place in a bowl. Add the honey (kneading the packet before opening, as much of the chile paste as you’d like, and a drizzle of olive oil; stir to combine. Roughly chop the onions; place in a bowl. Add the artichokes and a drizzle of olive oil; season with salt and pepper. Stir to combine. Remove the plastic lining between the slices of prosciutto. In a bowl, combine the pesto and mascarpone.

Transfer the baguette rounds to a sheet pan. Drizzle 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 lightly browned. Remove from the oven.

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the tomatoes in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned and softened. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly browned. Turn off the heat; carefully stir in half the vinegar (you will have extra). Using the back of a wooden spoon, carefully smash the tomatoes to burst. Transfer to a bowl; stir to thoroughly combine.

On a serving platter, arrange the toasted baguettes, warm tomato dip, crumbled Grana Padano, sliced fontina, hot honey mozzarella, dressed artichokes, prosciutto, and creamy pesto as desired. Enjoy!