Italian-Style Charcuterie Board with Warm Tomato Dip & Creamy Pesto

Italian-Style Charcuterie Board

with Warm Tomato Dip & Creamy Pesto

30 MIN
$29.99 4-6 Servings
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

Impress your guests (or just yourself!) with our Italian-inspired charcuterie board, which includes toasted baguettes, rich prosciutto and coppa, creamy pesto, warm tomato dip, marinated artichokes, and three types of cheese: grand cru, fontina, and creamy mozzarella—dressed with Calabrian chile honey.
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  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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fresh
ingredients
Italian-Style Charcuterie Board with Warm Tomato Dip & Creamy Pesto
Title
  • 3 oz Prosciutto
  • 2 Small Baguettes
  • 2 Tbsps Mascarpone Cheese
  • ⅓ cup Basil Pesto
  • 4 oz Grape Tomatoes
  • 1 oz Balsamic-Marinated Cipolline Onions
  • 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
  • 3 oz Coppa
  • 2 oz Grand Cru® Cheese
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

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. Thinly slice the grand cru. Thinly slice the fontina. Small dice the mozzarella; place in a bowl. Add the honey, 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 separate 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 press on 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, sliced grand cru, sliced fontina, hot honey mozzarella, dressed artichokes, prosciutto, coppa, and creamy pesto as desired. Enjoy!

Tips from Home Chefs

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Italian-Style Charcuterie Board

Prepare the ingredients
1 Prepare the ingredients

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. Thinly slice the grand cru. Thinly slice the fontina. Small dice the mozzarella; place in a bowl. Add the honey, 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 separate 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 press on 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, sliced grand cru, sliced fontina, hot honey mozzarella, dressed artichokes, prosciutto, coppa, and creamy pesto as desired. Enjoy!

Assemble & serve your dish
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