Instructions

to make the marcona almonds

1. Preheat oven to 350°F. Line a small baking sheet with parchment paper. Set aside.
2. 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.
3. Use your fingers to gently pop off the almond skin from each almond. Pat almonds with a paper towel to remove any excess moisture.
4. 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

1. 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!