Prosciutto Board Recipe

Bring to temperature

Remove the prosciutto and Parmigiano Reggiano from the refrigerator 20–30 minutes before serving so they come to close to room temperature for best flavor and texture.

Preheat oven to 350°F (175°C) for warming the baguette.

Trim the Parmigiano Reggiano wedge: if serving chunks, use a cheese knife or small cleaver to break off 1–2 inch shards (fragments) that are easy to pick up. Reserve a small piece for thin shaving if desired.

Fan the San Daniele prosciutto slices on the board in small loose stacks or gently fold each slice into ribboned rosettes. Arrange near the cheese for easy pairing.

Rinse and dry the grapes, then leave them on short stems or trim into small clusters. Arrange them in one or two piles on the board for color and freshness.

Place cornichons or pickles in a small ramekin or loose cluster. Spoon whole grain mustard into a small bowl and place on the board. Drizzle the olive oil over the Parmigiano shards and finish with a crack of black pepper. If using honey, place a small spoonful in a ramekin for guests to drizzle over cheese.

Scatter toasted walnuts or Marcona almonds in a small pile on the board, if using. Position rosemary or thyme sprigs as garnish and aroma.

Slice the baguette on a diagonal into 1/2-inch to 3/4-inch slices. If you prefer warm bread, arrange slices on a baking sheet, brush lightly with softened butter (or olive oil), and warm in the preheated 350°F (175°C) oven for 6–8 minutes until just warm and slightly crisp at the edges. Do not overbake.

Transfer the warm slices to the board in a fan or stack near the prosciutto. Provide extra butter on the side if desired.

Choose a medium to large wooden or slate board. Begin by placing the Parmigiano wedge and ramekins (mustard, honey) to anchor the layout.

Add prosciutto, grapes, nuts, and pickles in visually balanced groups. Leave small gaps so guests can easily pick items and build bites—cheese + prosciutto + grape or cheese + honey + bread are classic pairings.

Finish with a light drizzle of extra-virgin olive oil over the Parmigiano pieces and a light crack of black pepper over the board area. Tuck rosemary or thyme sprigs among components for fragrance.

Serve immediately while the bread is warm. Encourage guests to use small forks or toothpicks for olives/pickles and a cheese knife for the Parmigiano.