Italian-Style Charcuterie Board with Prosciutto, Pesto & Assorted Cheeses
New Year's

Italian-Style Charcuterie Board

with Prosciutto, Pesto & Assorted Cheeses

30 MIN
$24.99 4-6 Servings
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These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
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From the Test Kitchen

Impress your guests (or just yourself!) this holiday season with our Italian-inspired charcuterie board, which includes toasted baguettes, rich prosciutto, creamy pesto, warm tomato dip, marinated artichokes, and three types of cheese: Grana Padano, fontina, and creamy mozzarella—dressed with Calabrian chile honey.
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  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
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fresh
ingredients
Italian-Style Charcuterie Board with Prosciutto, Pesto & Assorted Cheeses
Title
  • 3 oz Prosciutto
  • 2 Small Baguettes
  • ⅓ cup Basil Pesto
  • 2 Tbsps Mascarpone Cheese
  • 4 oz Grape Tomatoes
  • 1 oz Balsamic-Marinated Cipolline Onions
  • 1.4 oz Grana Padano Cheese
  • 2 oz Fontina Cheese
  • 4 oz Fresh Mozzarella Cheese
  • 2 cloves Garlic
  • ½ cup Marinated Artichoke Hearts
  • 2 Tbsps Balsamic Vinegar
  • 2 tsps Honey
  • 1½ tsps Calabrian Chile Paste
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

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.

Toast the baguettes
2 Toast the baguettes

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.

Make the warm tomato dip
3 Make the warm tomato dip

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.

Assemble & serve your dish
4 Assemble & serve your dish

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!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

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.

2 Toast the baguettes

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.

Toast the baguettes
Make the warm tomato dip
3 Make the warm tomato dip

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.

4 Assemble & serve your dish

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!

Assemble & serve your dish
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