Prosciutto Board* Recipe

Slice and arrange prosciutto

If prosciutto is not pre-sliced, use a sharp knife to slice very thin pieces (about 1/16–1/8 inch). Gently fold or roll slices into loose ribbons or rosettes and arrange them on one section of the board so they are easy to pick up.

Prepare Parmigiano Reggiano

Cut the Parmigiano Reggiano into a few irregular chunks and also shave or break off some shards with a knife or vegetable peeler for easy snacking. Place the larger chunks and shards in a separate area on the board.

Prep grapes

Rinse grapes under cold water and pat dry thoroughly. Remove any stems or damaged grapes. Keep in small clusters so guests can pull off single grapes easily. Place grapes on the board adjacent to the cheeses.

Warm and slice baguette

Preheat oven to 350°F (175°C). Lightly score the top of the baguette and brush with 1 tablespoon olive oil. Bake for 6–8 minutes until warm and slightly crisp, or toast slices under a broiler very briefly. Slice the baguette on a bias into 1/2-inch slices and fan them on the board.

Prepare oil, nuts, and condiments

Pour remaining 1 tablespoon extra-virgin olive oil into a small dish and place next to the bread for dipping if desired. Transfer honey or fig jam to a small serving bowl with a small spoon. If using nuts, scatter toasted walnuts or Marcona almonds into a small pile on the board.

Select a medium-sized wooden board or platter. Arrange items with contrast and easy access in mind: place prosciutto in one area, Parmigiano in another, grapes nearby, and bread in an accessible spot. Keep small bowls for oil and jam near the bread.

Drizzle a light pinch of flaky sea salt over the Parmigiano shards and sprinkle freshly ground black pepper lightly over the prosciutto area. Garnish the board with rosemary or thyme sprigs for aroma and visual appeal.

Provide small cheese knives for the Parmigiano, forks or toothpicks if desired for the grapes, and small spoons for the jam/honey. Serve immediately while the baguette is warm.