Directions

Make the Honey Espelette    

Put honey and espelette into a sauce pot and bring to boil. Immediately remove from heat and allow to cool.

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Make the Fennel Grissini

In a small bowl, mix together the water, honey, and yeast and let sit for 5 minutes to bloom. Add the olive oil.

 

In a separate bowl, mix together the flour, semolina, salt, 1 tsp fennel seed, and pepper. Add the water yeast mix to the dry ingredients and knead 10 minutes till dough is smooth. Rest dough for 5-10 minutes in a warm spot.

 

Set oven to 450 F. Shape dough into a 4"x14" rectangle on a baking sheet. Brush dough with olive oil, cover with plastic wrap and proof for 1 hour. Remove plastic, brush with olive oil again and split dough into 4 equal parts. Sprinkle the top of dough with remaining fennel seeds and gently press into dough.

 

Divide each quarter piece of dough into 6 pieces. Stretch and roll out each piece and twist slightly. Place dough strips on parchment lined baking sheet and bake for 10-12 minutes turning halfway through. Brush with more olive oil and a bit of flaky salt.

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Make the stuffed dates
Using pitted medjool dates, stuff each one with a small chunk of Grana Padano cheese, an almond, and a pepper spread. Wrap each date with a slice of Prosciutto di Parma.
 

Make the Grana Padano cheese and Herb Crackers   
In a medium bowl, mix together flour, garlic powder, paprika, salt, rosemary, parsley, and Grana Padano cheese. In a separate bowl, mix together olive oil, water, and maple syrup. Add wet ingredients to dry and knead 5 minutes till dough comes together. Separate dough into 4 balls

 

Using a rolling pin, roll out dough to 1/8" thick. Cut into desired shapes, spritz with a bit of water and top with some flaky sea salt.

 

Bake at 400 F 6-8 minutes until edges slightly color

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To  serve

Arrange dates, crackers and grissini on a platter with the honey espelette, sliced Prosciutto di Parma and chunks of Grana Padano cheese. 
 

Makes 4 servings