Prosciutto & Délice Board* Recipe

Prepare cheese

Remove the Délice de Bourgogne from the refrigerator 20–30 minutes before serving so it comes to near room temperature; this improves spreadability and flavor. Place the whole round on the serving board, leaving it intact or cut a shallow cross in the top for easy spreading.

Arrange prosciutto

Keep the prosciutto chilled until assembly. Just before serving, loosely fold or roll the slices into small rosettes or gentle folds and arrange them in one or two small piles on the board so guests can easily take a piece without touching the cheese.

Prepare grapes

Rinse the grapes under cold water and pat dry thoroughly. Remove any stems if desired and place grapes in a small cluster or pile on the board. If grapes are large, halve them for easier eating.

Serve preserves

Transfer the strawberry preserves into a small ramekin or jar with a spoon and place it on the board near the Délice and prosciutto so guests can spread preserves on bread or cheese.

Warm baguette

Preheat the oven to 350°F (175°C). Lightly score the baguette on the top and place it directly on the oven rack or on a baking sheet. Warm for 6–8 minutes until the crust is crisp and the interior is warm but not dried out. Alternatively, slice the baguette 1/2" thick on the bias before warming for easier serving.

Slice and butter (optional)

If you warmed a whole baguette, slice it after warming. Offer softened butter in a small dish next to the bread for guests who prefer butter under preserves or cheese.

Garnish and finish

Scatter a few sprigs of fresh thyme or a small handful of microgreens on the board for color. Make sure all items — cheese, prosciutto, preserves, grapes, and warmed baguette slices — are accessible and spaced so guests can build bites easily.