Paleo Italian Antipasto Charcuterie Board with Sun-Dried Tomato Pesto and Balsamic Glazed Prosciutto

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup raw almonds 1 cup walnuts 2 cups assorted olives (green and black) 1 cup sun
• dried tomatoes 6 oz prosciutto 1/4 cup balsamic vinegar 1/4 cup olive oil 1/2 cup fresh basil leaves 1/2 cup pine nuts 1/2 cup marinated artichoke hearts 1/2 cup roasted red peppers 1/2 cup kalamata olives, pitted

Instructions

1. a. Prepare sun dried tomato pesto by blending sun dried tomatoes, fresh basil, pine nuts, and olive oil in a food processor until smooth. Set aside. b. In a small saucepan, combine balsamic vinegar and bring to a boil over medium heat. Reduce heat and simmer until the glaze thickens slightly. Brush onto both sides of prosciutto slices. c. Arrange almonds, walnuts, olives, sun dried tomatoes, balsamic glazed prosciutto, artichoke hearts, roasted red peppers, and kalamata olives on a large wooden board or platter. Drizzle with the prepared sun dried tomato pesto. d. Serve immediately, encouraging guests to create their own combinations of flavors and textures.

Chef’s Insight

This recipe combines rich flavors and textures to create an unforgettable Italian snack experience. The use of Paleo-friendly ingredients makes it suitable for those following a paleo diet, while still offering a gourmet taste.

Notes

This dish is perfect for entertaining, as guests can create their own combinations of ingredients to suit their preferences. The sun-dried tomato pesto adds a burst of flavor that ties the entire charcuterie board together.