Holidays

Italian-Style Charcuterie Board

with Warm Tomato Dip & Creamy Pesto

30 MIN

$32.99 4-6 Servings

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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.)

View Full Nutrition

fresh

ingredients

3 oz Prosciutto
3 oz Coppa
2 Small Baguettes
2 Tbsps Mascarpone Cheese
⅓ cup Basil Pesto
4 oz Grape Tomatoes
2 oz Fontina Cheese
1 oz Balsamic-Marinated Cipolline Onions
4 oz Fresh Mozzarella Cheese
2 oz Grand Cru® 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

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.

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 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!