Preheat oven to 350°F. Line a small baking sheet with parchment paper. Set aside.
Bring a small pot of water to a boil over high heat. Pour in half of the almonds and blanch for 30 seconds. Remove quickly with a slotted spoon and allow to cool slightly. Repeat with remaining almonds.
Use your fingers to gently pop off the almond skin from each almond. Pat almonds with a paper towel to remove any excess moisture.
Place almonds onto prepared baking sheet and drizzle with olive oil and salt. Spread out evenly, then bake for 5-7 minutes, turning halfway. Almonds are ready when they are lightly golden brown. Allow to cool slightly. Can be stored for up to 4 weeks.
to assemble the cheeseboard
Place cheeses on cheeseboard first. Place grapes, crackers, and olives next. Last, fill in the empty gaps with almonds and prosciutto. Top with microgreens, if using. Serve!