Bat Wing Prosciutto and Dried Fruit Board
Equipment
- Charcuterie board
- Sharp knife
Ingredients
- 8 ounces thinly sliced prosciutto
- 1 cup dried apricots
- 1 cup dried figs, halved
- 4 ounces brie cheese, cut into wedges
- 1/2 cup whole almonds
- 20 round crackers
- 2 tablespoons honey
Instructions
- Lay the prosciutto slices on a large board and fold each one in half lengthwise, then gently fan the edges outward to form simple bat wing shapes.
- Place the folded prosciutto wings across the center of the board in two or three clusters.
- Scatter the dried apricots and halved figs around the prosciutto wings, filling in empty spaces.
- Add the brie wedges near the fruit clusters and tuck the almonds into small groups beside them.
- Arrange the crackers along one side of the board and drizzle the honey lightly over the brie wedges before serving.
Notes
Fold the prosciutto just before guests arrive so the wings hold their shape. Swap the brie for goat cheese if you prefer a tangier bite, or skip the honey if you want less sweetness. Leftovers keep best when stored separately in the fridge for up to two days.
Course: Appetizer
Cuisine: American
Equipment: Charcuterie board, Sharp knife
Cuisine: American
Equipment: Charcuterie board, Sharp knife