Prosciutto & Cheese Board with Toasted Baguettes, Walnuts & Truffle Honey

Prosciutto & Cheese Board

with Toasted Baguettes, Walnuts & Truffle Honey

25 MIN
$18.99 4 Servings
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From the Test Kitchen

Impress your guests (or just yourself!) with this DIY charcuterie board, which includes toasted baguettes, rich prosciutto, walnuts, truffle honey, and three types of cheese: nutty Grana Padano, fontina, and creamy ricotta—topped with sweet balsamic-roasted grapes.
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  • Nutrition
    PER SERVING
  • Calories
    510 Cals (est.)
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fresh
ingredients
Prosciutto & Cheese Board with Toasted Baguettes, Walnuts & Truffle Honey
Title
  • 3 oz Prosciutto
  • 2 Small Baguettes
  • 1.4 oz Grana Padano Cheese
  • ¼ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
  • 2 oz Fontina Cheese
  • ½ cup Part-Skim Ricotta Cheese
  • 4 tsps Honey
  • 4 oz Red Seedless Grapes
  • 2 Tbsps Balsamic Vinegar
  • ½ cup Roasted Walnuts
  • 1 Lemon
time-saving
tips & techniques
How To: Get Perfect Citrus Zest
step-by-step
instructions
1 Prepare & roast the grapes

Remove the honey and cheeses from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Remove any stems from the grapes; halve the grapes. Place on a sheet pan. Drizzle with the vinegar and olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Roast 7 to 9 minutes, or until slightly broken down and tender when pierced with a fork. Remove from the oven; stir to combine.

2 Toast the baguettes

Meanwhile, slice the baguettes into equal-sized rounds. Transfer to a separate sheet pan. Drizzle with olive oil; season with salt and pepper. Toast in the oven 4 to 6 minutes, or until lightly browned. Remove from the oven.

3 Finish & serve your dish

Meanwhile, crumble the Grana Padano into bite-sized pieces. Remove the plastic lining between the slices of prosciutto. Thinly slice the fontina. In a bowl, combine the honey and as much of the truffle zest as you’d like. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon (save the lemon for future use if desired). In a bowl, combine the ricotta, lemon zest, and a drizzle of olive oil; season with salt and pepper. Top with the roasted grapes. On a serving platter, arrange the finished ricotta, toasted baguettes, crumbled Grana Padano, prosciutto, walnuts, sliced fontina, and truffle honey as desired. Enjoy!

Tips from Home Chefs

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Prosciutto & Cheese Board

1 Prepare & roast the grapes

Remove the honey and cheeses from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Remove any stems from the grapes; halve the grapes. Place on a sheet pan. Drizzle with the vinegar and olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Roast 7 to 9 minutes, or until slightly broken down and tender when pierced with a fork. Remove from the oven; stir to combine.

2 Toast the baguettes

Meanwhile, slice the baguettes into equal-sized rounds. Transfer to a separate sheet pan. Drizzle with olive oil; season with salt and pepper. Toast in the oven 4 to 6 minutes, or until lightly browned. Remove from the oven.

3 Finish & serve your dish

Meanwhile, crumble the Grana Padano into bite-sized pieces. Remove the plastic lining between the slices of prosciutto. Thinly slice the fontina. In a bowl, combine the honey and as much of the truffle zest as you’d like. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon (save the lemon for future use if desired). In a bowl, combine the ricotta, lemon zest, and a drizzle of olive oil; season with salt and pepper. Top with the roasted grapes. On a serving platter, arrange the finished ricotta, toasted baguettes, crumbled Grana Padano, prosciutto, walnuts, sliced fontina, and truffle honey as desired. Enjoy!

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