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Ingredients
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Charcuterie Board - Prosciutto & Accompaniments
Optional Simple Accompaniments
Method
Charcuterie Board - Assembly & Serving
Prepare board and cheese
Choose a medium wooden board or platter. Place the chunk of Parmigiano-Reggiano near one edge and, using a small knife or cheese planer, shave or break off a few chunks so guests can easily help themselves. If using a small pile of arugula as a base, arrange it where you plan to place the prosciutto to add color and prevent slipping.
Arrange prosciutto
Gently fan or fold the prosciutto slices into loose rosettes or ribbon folds. Aim for 6–8 delicate folds per 4 oz portion to create volume and make it easy to pick up. Place the folded prosciutto in one or two clusters on the board so it’s visually central and accessible.
Add fruit, nuts and pickles
Arrange the grapes, halved figs (or a small spoon of fig jam in a ramekin), olives, cornichons, and toasted almonds in small groups around the prosciutto and cheese. Keep contrasting colors and textures near each other (for example, bright green grapes next to the pink prosciutto) to improve visual appeal and flavor pairing.
Prepare bread and drizzle oil
Thinly slice the baguette or focaccia and lightly toast if desired. Fan the bread slices along one side of the board. Drizzle 1–2 teaspoons of extra-virgin olive oil over the Parmigiano-Reggiano and a few drops over the figs if using fresh figs. Reserve the remaining olive oil in a small dish for guests to dip bread if preferred.
Finish and garnish
Sprinkle freshly ground black pepper over the prosciutto and Parmigiano-Reggiano to taste. If using, place rosemary or thyme sprigs as garnish. Add small forks or toothpicks for the olives and cornichons and a small knife for the cheese. If desired, offer honey in a small spoon for drizzling over figs or cheese.
Serve
Serve immediately at cool room temperature (removing prosciutto from refrigeration 15–20 minutes before serving improves aroma and flavor). Replenish items as they are consumed.
Optional: Light Prosciutto Prep (if slicing whole leg yourself)
If starting from a larger prosciutto whole-muscle piece rather than pre-sliced, use a very sharp knife or slicer. Secure the leg in a jamonero or on a stable board. Trim away outer rind and any excess hard fat to expose clean, even slices. Slice paper-thin across the grain, using long steady strokes. Arrange slices immediately to prevent sticking.