Prep Time | 40 |
Servings |
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Instructions
- Pimento cheese. I like to serve this in its own bowl in the middle of the platter, much easier for dipping and it looks incredible surrounded by all the other elements.
- Ricotta Crostini. I like to serve the Ricotta with lemon zest on top and raw honey on the side, I allow my guest to decide what kind of cracker or baguette they want to use to build their own crostinis. Ricotta is also delicious with fruit dipped in. I don’t usually put this on the bigger charcuterie platter since I think its better on its own.
- Ricotta Crostini. I like to serve the Ricotta with lemon zest on top and raw honey on the side, I allow my guest to decide what kind of cracker or baguette they want to use to build their own crostinis. Ricotta is also delicious with fruit dipped in. I don’t usually put this on the bigger charcuterie platter since I think its better on its own.
- Sopressata Salami, Summer sausage, and Prosciutto di Parma. Above is the Sopressata Salami and below the Proscuitto and summer sausage. I like to buy organic and nitrate free of all these cured meats, I can find them at Trader Joes, Whole Foods and Wegmans. Once again, a good filling option if you need to limit dairy. These meats are salty, so all the more reason to put some veggies on the platter to go along with them.
- Cucumbers, Tomatoes, Rainier cherries, truffle mustard, sprigs of parsley and thyme. After I have the cheese and meat I fill in with the fruits and veggies and any other little dips I want to put out. You can use anything you want to really! I love this truffle mustard from Trader Joes and the parsely and thyme add freshness to the cheeses and also just look pretty.