Recipe
Holiday Cheese & Charcuterie
Arrange a festive spread that brings a variety of flavors to your gathering. With traditional charcuterie favorites like Prosciutto di Parma and Capocollo to the modern fascination of Herb-Marinated Mozzarella, this artfully crafted board will leave your guests speechless and satisfied.
Ingredients
8oz
Canadian Cheddar Cheese8oz
Asiago Cheese8oz
Smoked Gouda Cheese8oz
Chèvre Goat Cheese⅓cup
Fig preserves9oz
Castelvetrano olives, pitted4oz
Uncured Sopressata Grande4oz
Uncured Peppered Salame4oz
Genoa Salami, sliced thin4oz
Prosciutto di Parma, sliced thin3oz
Hot Uncured Capocollo, sliced thin½cup
Quartered artichoke hearts4
Fresh Figs, sliced½cup
Marcona Almonds1cup
Grapes1
Pomegranate, sliced in quarters¼cup
Candied cranberriesInstructions
- 01Halving the original recipe, prepare the herb-marinated mozzarella according to recipe directions. Set aside.
- 02Allow remaining cheeses to sit out before serving so they are at room temperature for optimal flavor.
- 03Select a food-safe platter or wood serving board that is flat and large enough to hold the cheeses, meats and accompaniments.
- 04Pour the fig preserves, olives and herb-marinated mozzarella into small serving bowls or vessels and place on or around the board.
- 05Slice the sopressata and peppered salame into ¼-inch thick, round slices and place among the board.
- 06Arrange the remaining meats and cheeses on the board, cutting some pieces of cheese into small pieces for picking.
- 07Finish the board by filling any open spaces with assorted crackers and crostini, artichokes, figs, almonds, pomegranates, and candied cranberries.
- 08Garnish with fresh rosemary sprigs and serve.
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