Autumn Antipasto

• 1 cup roasted natural almonds (about 5 ounces)
• 1 pound large, moist dates, preferably Medjool, split in half and pitted
• 1/2 pound Parmigiano-Reggiano cheese, broken into 3/4-inch chunks
• 1/2 pound thinly sliced prosciutto, preferably prosciutto di Parma, halved

1. Mound the almonds in the center of a large platter.
2. Arrange the dates, cheese and prosciutto slices around the almonds and serve.

natural almonds, dates, cheese, parma

Taken from www.foodandwine.com/recipes/autumn-antipasto (may not work)