Autumn Antipasto


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


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