Picnic Board:

1. Arrange the cheeses and Prosciutto di Parma around the board. Fill in the spaces with the cherries, figs, crackers, olives, blueberry honey jam, and rosemary toasted nuts.
2. Add the roasted tomato crostini to the board and top each piece with a slice of Prosciutto di Parma.

Roasted Tomato Crostini:

1. Preheat the oven to 375°F. Add the cherry tomatoes, oregano, and garlic to a large 12” cast-iron skillet. Cover with the olive oil, and season with the salt & lots of freshly cracked black pepper.
2. Toss to combine. Roast for 1 hour until the tomatoes are soft and caramelized.
3. Place the pieces of bread onto a sheet pan. Drizzle with olive oil to coat and season with a pinch of salt. Toast in the oven for about 8 minutes, or until golden and crisp.
4. Top each piece of toasted bread with a very generous spoonful of roasted tomatoes and the fresh basil.

Blueberry Honey Jam:

1. Add the blueberries, honey, lemon juice, and lemon zest to a small saucepan. Bring the mixture to a simmer over medium high heat.
2. Once simmering, lower the heat to medium and cook for 10 minutes, stirring often. Lower the heat to medium-low and cook for 10 more minutes. Finally, lower the heat all the way low and cook for 10 more minutes.
3. Turn off the heat and let cool.

Rosemary Toasted Nuts:

1. Preheat the oven to 375°F. Add the nuts, olive oil, lemon zest, rosemary, salt, and lots of freshly cracked black pepper to a mixing bowl. Toss well.
2. Spread the mixture out onto a sheet pan. Toast for about 8 minutes, or until golden and fragrant.
3. Remove the crispy rosemary leaves off of each sprig and sprinkle over the nuts.