Charcuterie Board Recipe

Cheeses:

• 8 oz Brie cheese
• 6 oz manchego cheese cut into thin slices
• 8 oz triple cream cheese sold at Costo as a 16 oz, Bourgogne
• 12 oz fresh mozzarella marinated, balls
• 8 oz White Cheddar Cheese diced, Vermont

Meats:

• 8 oz salami
• 2 oz prosciutto
• 2 oz coppa dried

Pickled Items:

• 1/3 cup olives or pitted green olives, stuffed
• 1/3 cup kalamata olives pitted
• 1 cup dill pickles or Gerkins, baby size

Fruit:

• 2 cups grapes cut into sections
• 2 cups strawberry or figs
• 1 cup blueberries
• 1 apple or pear

Spreads and Condiments:

• 1/4 cup honey
• 1/4 cup fruit spread (we love fig and strawberry)

Accompaniments:

• 1 cup pecan or a variety of nuts
• 1 cup walnut
• 1 cup pistachio
• 3 oz dark chocolate bar broken into bite-sized pieces

Crackers or Toasts:

• 4 oz water cracker
• 4 oz artisan crackers
• 1 baguette sliced into toasts (brushed with olive oil and baked at 400˚F for 6-8 minutes)