Ingredients:

  • For the Board Assembly:
  • 1 loaf crusty baguette (about 12–14 oz / 350–400 g), sliced into 1/2-inch rounds
  • 2 cups mixed olives (200 g)
  • 12–16 fresh basil leaves or small herb sprigs for garnish
  • For Roasted Spiced Chickpeas:
  • 2 (15 oz / 425 g) cans chickpeas, drained, rinsed, patted dry (about 3 cups / 525 g drained)
  • 1 tbsp olive oil (15 ml)
  • 1 tsp smoked paprika (2 g)
  • 1/2 tsp ground cumin (1 g)
  • 1/4–1/2 tsp cayenne (optional) (0.5–1 g)
  • 3/4 tsp fine sea salt (4 g)
  • For Herbed Labneh Spread:
  • 2 cups full-fat Greek yogurt (480 g) or strained labneh if available
  • 1 tbsp olive oil (15 ml) + extra to finish
  • 1 tbsp lemon juice (15 ml)
  • 1 small garlic clove, minced (3 g)
  • 2 tbsp chopped fresh parsley (8 g)
  • 1 tbsp chopped fresh dill or mint (4 g)
  • 1/2 tsp fine sea salt (2.5 g)
  • Freshly cracked black pepper to taste
  • For Prosciutto-Wrapped Dates:
  • 12 Medjool dates, pitted (about 8 oz / 225 g)
  • 6 slices prosciutto, halved lengthwise (about 3.5 oz / 100 g)
  • 6 whole almonds or pecan halves (optional) (about 30 g)
  • For Quick Pickles (simple shallot-cucumber):
  • 1 small cucumber or 2 Persian cucumbers (200 g), thinly sliced
  • 1 small shallot, thinly sliced (30 g)
  • 1/2 cup apple cider vinegar (120 ml)
  • 1/2 cup water (120 ml)
  • 1 tbsp sugar (12 g)
  • 1 tsp salt (5 g)
  • 1/2 tsp mustard seeds or black peppercorns (optional) (1–2 g)
  • For Crostini:
  • Sliced baguette (see above)
  • 2 tbsp olive oil (30 ml)
  • 1/2 tsp flaky sea salt (optional) (2 g)
  • Optional Extras / Garnishes:
  • 4 oz Manchego or aged cheddar, thinly sliced (115 g)
  • 1/3 cup fig jam or quince paste (100–120 g)
  • 1 lemon, quartered (for squeezing)
  • Microgreens or extra herbs

Instructions:

  1. Prep ingredients: drain and thoroughly dry chickpeas; slice cucumber and shallot; pit dates if needed; halve prosciutto; measure herbs and spices.
  2. Make herbed labneh: whisk Greek yogurt with lemon juice, minced garlic, chopped herbs, salt and 1 tbsp olive oil. For thicker labneh, strain yogurt in a cheesecloth-lined sieve over a bowl for 1–2 hours. Chill briefly.
  3. Quick pickles: combine apple cider vinegar, water, sugar and salt in a small saucepan and bring to a simmer to dissolve sugar. Pour hot brine over cucumber and shallot in a jar or bowl; cool to room temperature then chill 10–15 minutes or longer.
  4. Roast spiced chickpeas: toss thoroughly dried chickpeas with 1 tbsp olive oil, smoked paprika, ground cumin, cayenne (if using) and salt. Spread on a lined baking sheet and roast at 400°F (200°C) for 20–25 minutes, shaking once, until golden and crisp at edges; they will crisp further as they cool.
  5. Toast crostini: brush baguette slices with 2 tbsp olive oil, sprinkle with flaky salt if desired, and bake at 400°F (200°C) for 6–8 minutes until golden and crisp. Alternatively grill or pan-fry.
  6. Prepare prosciutto-wrapped dates: optionally insert an almond into each pitted date, wrap each with a half-slice of prosciutto seam-side down. Warm gently in a skillet 1–2 minutes per side or serve at room temperature; prosciutto should be glossy and warmed, not burnt.
  7. Assemble board: place herbed labneh in a shallow bowl, drizzle with olive oil and scatter herbs. Add bowls of olives, roasted chickpeas, quick pickles, sliced cheese, jam/quince paste. Fan crostini, tuck in prosciutto-wrapped dates and garnish with basil, microgreens and lemon wedges.
  8. Final checks: taste a component and adjust seasoning with salt or lemon as needed. Serve immediately so crostini remain crisp and warm items stay fresh.