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A Prosciutto di Parma Antipasto Butter Board with whipped butter, marinated white beans, melon, marinated olives, tomatoes, grilled bread, parmesan cheese, pickled peppers and fresh basil.

Prosciutto di Parma Antipasto Butter Board

This summer entertaining board is built for grazing. Silky Prosciutto di Parma, whipped herb butter, warm marinated white beans, slow-roasted tomatoes, warm olives, grilled bread, sweet melon, roasted red peppers, and spicy pickled peppers come together in a way that feels abundant, relaxed, and elevated without being fussy.
When hosting during the warmer months, creating dishes that let everyone dig in at their own pace makes things easy. The board balances creamy, salty, sweet, acidic, smoky, and fresh elements while letting the delicate texture and flavour of Prosciutto di Parma remain the star. The preparation is simple, so you can actually enjoy your own party.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Mediterranean / Italian-inspired
Servings 6 -8

Ingredients
  

Whipped Herb Butter

  • 1 cup unsalted butter, softened 227 g
  • ¼ cup whipped cream cheese 60 g
  • 2 tablespoon finely chopped chives
  • 1 small garlic clove finely grated
  • 1 teaspoon lemon zest
  • ½ teaspoon flaky salt
  • ¼ teaspoon black pepper
  • Extra virgin olive oil for finishing

Marinated White Beans

  • 1 can cannellini beans 19 oz / 540 mL , drained and rinsed
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon roasted red pepper finely chopped
  • 1 tablespoon hot Italian pickled peppers finely chopped
  • 1 tablespoon shallot finely minced
  • 1 tablespoon fresh parsley finely chopped
  • 1 teaspoon fresh oregano finely chopped
  • 1 teaspoon lemon zest
  • 2 teaspoon fresh lemon juice
  • 1 teaspoon honey
  • ¼ teaspoon flaky salt
  • ¼ teaspoon black pepper

Blistered Tomatoes

  • 12 oz cherry tomatoes on the vine 350 g
  • 2 tablespoon extra virgin olive oil
  • 1 garlic clove finely grated
  • 1 teaspoon fresh thyme chopped
  • 1 teaspoon balsamic vinegar
  • ½ teaspoon honey
  • ¼ teaspoon flaky salt
  • ¼ teaspoon black pepper

Warm Rosemary Olives

  • 1½ cups mixed olives drained
  • 1 teaspoon extra virgin olive oil
  • 1 strip lemon peel
  • 1 small rosemary sprig
  • Pinch chili flakes

For the Board

  • 10½ oz Prosciutto di Parma 300 g
  • 1 baguette or rustic sourdough loaf sliced into ½-inch pieces
  • Olive oil for brushing bread
  • 1 small cantaloupe cut into wedges
  • ½ cup jarred roasted red peppers drained and sliced
  • ⅓ cup jarred hot Italian pickled peppers drained
  • 7 oz Parmigiano Reggiano 200 g, broken into chunks
  • Fresh basil oregano, and/or rosemary, for garnish
  • Extra virgin olive oil for finishing
  • Flaky salt and freshly cracked black pepper to taste

Instructions
 

Make the Whipped Herb Butter

  • Place the softened butter and cream cheese in a mixing bowl. Using a hand mixer, whip for 3 to 4 minutes until very light and fluffy.
  • Add the chives, garlic, lemon zest, salt, and pepper to the bowl. Whip for another minute until fully incorporated.
  • Transfer to a serving bowl. Refrigerate until needed, but remember to remove it from the refrigerator 30 minutes before serving to soften.
    • Tip: For an elegant, restaurant-quality look, transfer the whipped butter to a piping bag fitted with a large star tip and pipe it directly into a shallow serving bowl. Just before setting it on the board, sprinkle it with fresh chive blossoms from the garden. It adds a stunning pop of purple colour and a subtle, delicate onion flavour that perfectly complements the board.

Marinate the White Beans

  • In a medium bowl, gently combine the cannellini beans, olive oil, roasted red peppers, pickled peppers, shallot, parsley, oregano, lemon zest, lemon juice, honey, salt, and pepper.
  • Allow the mixture to sit for at least 15 minutes (and up to 4 hours) before serving to let the flavours marry. Transfer to a serving bowl before assembling the board.

Prepare the Grill

  • Preheat your grill to medium heat, aiming for approximately 400°F (204°C).
  • Set up a two-zone configuration with a direct heat zone and an indirect heat zone.

Blister the Tomatoes

  • Place the cherry tomatoes on the vine into a small grill-safe skillet. Add the olive oil, garlic, thyme, balsamic vinegar, honey, salt, and pepper.
  • Place the skillet over indirect heat on the grill and cook for 12 to 15 minutes, stirring occasionally. The tomatoes should soften, blister, and release their juices while still holding their structural shape. Remove from heat and set aside.

Warm the Olives

  • Place the mixed olives, olive oil, lemon peel, rosemary sprig, and chili flakes in a small grill-safe skillet.
  • Warm over indirect heat for 3 to 5 minutes until the olives are fragrant and glossy.

Grill the Bread

  • Brush both sides of the sliced baguette or sourdough lightly with olive oil.
  • Place directly over the heat zone and grill for 1 to 2 minutes per side. Look for light charring with crisp edges and a tender centre.

Assemble the Board

  • Anchor the board by placing the bowl of whipped herb butter on it first.
  • Layer the Prosciutto di Parma in the center or throughout the board in loose, natural folds, keeping its delicate texture visible.
  • Add the small bowls of marinated white beans, blistered tomatoes, and warm olives around the butter.
  • Arrange the grilled bread slices within easy reach.
  • Fill the remaining open spaces with the chunks of Parmigiano Reggiano, cantaloupe wedges, roasted red peppers, and hot Italian pickled peppers.
  • Tuck fresh basil leaves, oregano sprigs, or rosemary into any small gaps.
  • Lightly drizzle the tomatoes and beans with extra virgin olive oil, finish the entire board with freshly cracked black pepper, and serve immediately. Encourage guests to build their own bites using the warm grilled bread as a base.

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Notes

Tips, Substitutions & Serving Suggestions

  • Rain Check Oven Instructions: If you do not have a grill or get rained out, you can easily make this entire board in your kitchen. Preheat your oven to 400°F (204°C). Place the skillet of tomatoes in the oven for 12 to 15 minutes until blistered. Add the skillet of olives during the last 5 minutes just to warm them through. For the bread, simply toast the sliced pieces under your oven broiler for 1 to 2 minutes per side until crisp and golden brown.
  • Prosciutto Presentation: For the best visual display and eating experience, fold the Prosciutto di Parma loosely rather than rolling it tightly or placing it flat. This keeps the delicate texture as the visual focus of your board. 
  • Temperature Matters: Room-temperature butter is critical for achieving a properly whipped texture. Make sure to pull the butter out well in advance of whipping, and pull the finished herb butter out 30 minutes before your guests arrive.
  • The Warm Element: Warming the olives and blistering the tomatoes makes a noticeable difference in flavour and aroma. It transforms a standard platter into something that feels intentional and restaurant-quality without turning on your kitchen oven.
  • Flavour Bridging: The jarred roasted red peppers and hot Italian pickled peppers serve a specific culinary purpose. They help bridge the sweetness of the fresh cantaloupe, the richness of the creamy butter, and the saltiness of the prosciutto.
  • Substitutions: If you cannot find cannellini beans, great northern beans or navy beans work beautifully as a substitute. If cantaloupe isn’t in season, fresh ripe figs or sweet sliced pears pair beautifully with the Prosciutto di Parma.
Keyword antipasto platters, butter board, butter board recipe, prosciutto and melon platter, prosciutto platter, whipped butter recipe
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