HOLIDAY CHARCUTERIE BOARD
Easy and delectable holiday charcuterie board for your family entertainment. Delicious pairing of cured meat, cheeses, fresh fruits, nuts, spreads with your favourite wine and crunchy baguette.
Servings: 6 people
- 3-4 varieties of assorted Mastro & San Daniel salamis & prosciutto
- 3-4 varieties of hard & soft cheeses like brie, goat cheese, apple smoked cheddar
- varieties of crackers, breadsticks, baguette & nuts
- 2-3 varieties of fruits like figs, persimmons, dragon fruit, pomegranate, grapes, etc.
- 1-2 dips roasted pepper & artichokes
- fruit spread & honey
- rosemary for decoration
- serving utensils (cheese knife, spoons, napkins, etc)
For the dips
- 1 cup chickpeas
- 1 marinated roasted pepper + extra roasted pepper cut on small pieces for topping
- 4 marinated artichoke hearts + extra artichoke hearts cut on small pieces for topping
- 2 tsp olive oil
- 1/2 tsp lemon juice
- 1 tbsp mayonnaise
- salt & pepper to taste
Cut out cute fruit shapes
Cut the persimmons and dragon fruit on slices. Cut out stars in the middle of both of the fruits. Place the persimmons stars in dragon fruit and place the dragon fruit stars cut-outs in persimmons.
To cut out flowers from figs. Lay the fig flat on the chopping board. Using a paring knife, pierce the fig at an angle right in the middle of the fruit. When the knife goes through the flesh, ensure it hits the bottom of the chopping board so that you know it’s cut right through. Do the same again next to the first cut and continue this all the way around the fruit. You can cut the same way the pomegranate fruit.
Assemble the board
Let's assemble the board! Arrange first large objects like dips and olives in small bowls around the board. Next add cheeses: place Brie cheese in the middle and goat cheese on the side. Place Mastro salami around the Brie cheese by folding it in half once and then in half once again. Place it on the board with the closed end up. (see video instructions).
Arrange the large fruit around Brie crown. Then place Calabrese skewers on the right side next to the large fruit. Add rolled San Danielle prosciutto on breadsticks and place them on the side of the board.
Fill the holes with crackers, baguette and nuts. Add finishing touches, such as rosemary and fruit spread, honey, extra breadsticks on the side.
Serve the board at room temperature with serving utensils and don't forget a bottle of wine!
For the roasted pepper & artichoke dips
Roasted pepper dip: take 1 roasted pepper, 1/2 cup of chickpeas, 1 tsp olive oil, 1 tsp lemon juice, pinch of salt & pepper. Blend in blender or food processor until smooth. Place the dip in a small bowl and sprinkle with small pieces of roasted pepper.
Artichoke dip: take 4 marinated artichoke hearts, 1/2 cup of chickpeas, 1 tsp olive oil, pinch of salt & pepper and blend in blender until smooth. Place the dip in a smaller bowl and add 2 tbsp of mayonnaise. Stir in the mayonnaise. Cut on small pieces resting artichoke heart and sprinkle it on the top of the artichoke dip as decoration.