Summer Citrus, Mozzarella & Prosciutto Board

Ingredient Spotlight. Our Grapefruit White Balsamic Vinegar is tart, floral, and clean — a few drops echo the citrus and keep the whole board lively. Our Blood Orange Fused Olive Oil is crushed with whole fruit for a lush, fragrant finish that makes the mozzarella taste like sunshine.

Ingredients

• 1 Tbsp Blood Orange Fused Olive Oil
• 1 Tbsp Grapefruit White Balsamic Vinegar
• 2 grapefruits
• 2 blood oranges
• 2 seedless navel oranges
• 1 (8 oz) ball fresh mozzarella, sliced
• 4–6 slices prosciutto
• fresh black pepper · flaky sea salt · small handful fresh mint

Instructions

1. Supreme or slice all the citrus into rounds, catching any juice. Slice the mozzarella. Gently bunch each slice of prosciutto into loose ruffles.
2. Arrange the board ingredient by ingredient, alternating citrus colors with rounds of mozzarella and folds of prosciutto.
3. Crack fresh black pepper over the cheese, then finish the whole board with a drizzle of Blood Orange oil and a light rain of Grapefruit White balsamic.
4. Scatter torn mint and a pinch of flaky salt over the top and serve right away.

Chef's Notes

• Dress the board just before serving so the citrus stays bright and the mozzarella stays creamy.
• A pinch of flaky salt on the cheese is what makes the sweet fruit pop.
• Chill the citrus and cheese ahead of time; a cold board holds up far better on a warm afternoon.

Make It Yours

• For a cocktail-hour version, add toasted Pepitas for crunch against the soft cheese and juicy citrus.

Allergens: contains dairy.

Grapefruit balsamic and Blood Orange oil are made for summer grazing — come taste them together at the shop.