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Perfect Summer Grazing Board with Prosciutto and Honeycomb

summer grazing board with prosciutto and honeycomb - featured image
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A quick and easy grazing board featuring salty prosciutto, sweet honeycomb, a variety of cheeses, fresh seasonal fruits, nuts, and olives, perfect for summer entertaining and casual gatherings.

Ingredients

Scale
  • 6 ounces thinly sliced prosciutto (San Daniele preferred)
  • 3 ounces honeycomb chunk
  • 4 ounces soft cheese like burrata or fresh mozzarella
  • 3 ounces firm cheese like aged manchego or gouda, sliced thinly
  • 2 ounces blue cheese crumbles (optional)
  • 6 ripe figs, halved
  • 1 cup seedless grapes (about 150 grams)
  • ½ cup fresh berries like blackberries or raspberries (about 75 grams)
  • ½ cup toasted almonds or walnuts (about 60 grams)
  • ½ cup mixed pitted olives (about 80 grams)
  • Crackers or sliced baguette for serving
  • Small sprigs of fresh rosemary or thyme for garnish
  • Extra virgin olive oil for drizzling (optional)

Instructions

  1. Rinse and pat dry fresh fruits like figs and berries. Halve the figs and trim grapes into small clusters for easy picking.
  2. Slice cheeses thinly or crumble where needed.
  3. Toast nuts lightly in a dry pan over medium heat for 3-5 minutes until fragrant, stirring often to avoid burning.
  4. Lay out crackers or sliced baguette on one side of your serving board.
  5. Place small bowls or ramekins on the board for olives and nuts to keep them contained and neat.
  6. Fan out prosciutto slices loosely to show off their delicate folds.
  7. Arrange cheeses thoughtfully, mixing soft and firm varieties. Drizzle a little olive oil over burrata or mozzarella if desired.
  8. Nestle figs, grapes, and berries around the board, filling gaps and adding pops of color.
  9. Add the honeycomb chunk near the prosciutto and cheeses.
  10. Tuck fresh herb sprigs like rosemary or thyme between items for aroma and a touch of green.
  11. Give the whole board a light drizzle of olive oil if you like, especially over bread or cheese portions.
  12. Serve at room temperature for best flavor and texture.

Notes

Keep honeycomb and fresh fruits chilled separately and add them last to prevent sogginess. Let cheeses sit at room temperature for 15-20 minutes before serving for best texture. Toast nuts carefully to avoid bitterness. Dip cheese knife in hot water and wipe dry between cuts for clean slices. For gluten-free, use rice crackers or gluten-free flatbread. For dairy-free, use vegan cheese alternatives or focus on fruit and prosciutto pairing.

Nutrition

Keywords: grazing board, prosciutto, honeycomb, summer recipe, easy appetizer, cheese board, fruit and cheese, nuts, olives, entertaining

Find it online: https://lenatable.com/perfect-summer-grazing-board-recipe-with-prosciutto-and-honeycomb-ideas/