Charcuterie Plate

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Charcuterie Plate
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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