Antipasto Platter with Grana Padano cheese and Prosciutto di Parma
Pitted medjool dates
Grana Padano cheese
Prosciutto di Parma
1 cup warm water
2 tsp honey
2 ¼ tsp active dry yeast
¼ cup olive oil
2 ½ cups AP flour
½ cup semolina
2 tsp salt
4 tsp fennel seed, coarsely ground
1 tsp pepper, ground
½ cup honey
1 tsp Espelette pepper
Grana Padano cheese and Herb Crackers
4 cup AP flour
¼ tsp garlic powder
½ tsp paprika
1 tsp salt
1 tsp fresh rosemary, chopped
1 tsp fresh parsley, chopped
1 cup Grana Padano cheese, finely grated
½ cup olive oil
1 cup water
1 tsp maple syrup
Make the Honey Espelette
Put honey and espelette into a sauce pot and bring to boil. Immediately remove from heat and allow to cool.
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.
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
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