Recipe

Italian Charcuterie Board

Name: Italian Charcuterie Board
Yield: 6
Ingredients: 1 cup Marinated olives & artichokes; 0.5 cup Marcona Almonds; Crostini; 4 oz Uncured Bianco D'Oro® Italian Dry Salame; 4 oz Boar's Head® Superiore Chorizo Style Spanish Sausage; 4 oz Boar's Head Genoa Salami; 4 oz uncured pepperd; 4 oz Boar's Head Canadian Cheddar Cheese; 3 oz Truffle Goat Cheese; 3 oz Product: 15173 - Spring Truffle Pecorino; 3 oz Boar's Head Aged Gouda; 3 each Small bunches of red & green seedless grapes; 1 Fresh fig (cut into quarters)

This antipasto platter featuring a variety of Boar’s Head charcuterie and cheeses will keep your company tempted before, during and after dinner.

Serves

Ingredients

1cup

Marinated olives & artichokes

½cup

Marcona Almonds

Crostini

4oz

Uncured Bianco D'Oro_® Italian Dry Salame

4oz

Boar's Head_® Superiore Chorizo Style Spanish Sausage

4oz

Boar's Head Genoa Salami

4oz

uncured pepperd

4oz

Boar's Head Canadian Cheddar Cheese

3oz

Truffle Goat Cheese

3oz

Product: 15173 - Spring Truffle Pecorino

3oz

Boar's Head Aged Gouda

3each

Small bunches of red & green seedless grapes

Fresh fig, cut into quarters

Instructions

01Select a food-safe platter or wood serving board that is flat and large enough to hold the cheeses, meats and accompaniments. Allow cheese to sit out before serving so they are at room temperature for optimal flavor.
02Place the mixed olives and artichokes, Marcona almonds and crostini in small serving bowls or vessels, and place on or around the board.
03Slice the Bianco D’Oro and Chorizo into ¼ inch thick, round slices and arrange them on the board.
04Arrange the remaining meats and cheeses on the board, cutting some pieces of cheese into small pieces for picking.
05Finish the board by filling in the spaces with the grapes and figs, and serve.

Made with