Extravagant Board with Prosciutto di San Daniele & Grana Padano
16 slices Prosciutto di San Daniele
8oz wedge of Grana Padano cheese
8oz large dried fruit such as pineapple rings or peaches
4oz pickled vegetables such as green beans
1 cup Romesco dip
1 cup whipped ricotta dip
1 cup assorted olives
1 cup dried figs
½ cup candied pecans
½ cup Marcona almonds
¼ cup honey
Divide the slices of prosciutto into two groups and arrange on both sides of a large cutting board.
Place the wedge of cheese between the two sections of ham. Using a cheese blade, break about ¼ cup of chunks off the wedge and arrange around the cheese. Place honey next to the cheese.
Fill in the remaining ingredients in between and around these main pillars, dividing each ingredient in half and arranging on two parts of the board.