We’re not cooking this week, just pairing great flavors and textures in this cold hors d’oeuves board. If you can’t find the meats I’ve selected, go to your local Italian market and see what they have!
Gluten Free (skip the croutons seen in the photo)
Serves 4 – but can be easily increased by adding more meat, cheese and accompaniments
Meat
- ½ lb Tuscano – a red wine salami, sliced thin
- ½ lb Chorizo – sliced thin
- ½ lb Tartufo Salame – made with black truffles – sliced thin
Cheese
- ½ lb Fontina – sliced
- ½ lb Brie or Triple Cream
- ½ lb Smoked Gouda – sliced
Accompaniments
- 2 Cured cherry peppers – sliced
- 2 Dill pickles, chopped
- ¼ cup fig jam
Place all ingredients decoratively on a wooden cutting board, or a board made especially for charcuterie. Garnish with some fresh thyme or microgreens, if desired.
Fire It Up!
Chef Eric