Charcuterie Dish



8 oz. (½ lb.) culatello or prosciutto, thinly shaved

½ c. hazelnuts, split in half and roasted

½ c. 30-day-old Pecorino, diced into ¼”-by-¼” cubes

½ c. honeydew melon, diced into ¼”-by-¼” cubes

½ c. cantaloupe, diced into ¼”-by-¼” cubes

½ c. blueberries

2 T. organic extra-virgin olive oil

2 T. rosemary honey

2 T. 15-year-old Balsamic di Modena

¼ c. Italian parsley leaves


Place the culatello or prosciutto to cover most of a 12” plate or platter. Sprinkle the hazelnuts, pecorino, melons and blueberries all over the charcuterie. Drizzle the olive oil all over the plate. Drizzle the honey all over the plate. Last, drizzle the balsamic. Garnish with the parsley leaves. Note: Most people try to eat these types of dishes with bread, but encourage patrons to try the delicate and wonderful individual ingredients by themselves. Serves 8.


Additional Information

Recipe Source: Chef Submissions
Submitted By: Chef Elise Wiggins