Charcuterie, Apps & Fave Noshes…

by Feb 26, 2021Food

You most likely heard about Chrissy Teigen’s famous “Cravings Board Challenge” contest on Insta… well, I have been creating charcuterie/appetizer boards for years, so I thought I would share some of my best-loved choices that will elevate any app session.

This is a beautiful board… not mine. But, I love what they’ve got here. Nuts, cheese, meat, dried fruit, breadsticks, crackers, spreads, olives and pickles, yum, nicely done!

Charcuterie Board

Here are some dee-lish stand-alone choices;

  • Hard cheese (beecher’s flasgship-Seattle’s own, manchego, gruyère, jarlsberg, cheddar)
  • Soft cheese (brie, cambozola, goat, mozzarella, stilton, feta)
  • Salami (capicola, soppressata, genoa, hard salami, prosciutto, pepper salami, beef stick, summer sausage)
  • Olives (castelvetrano-with pit, they taste better, greek olives, mixed marinated olives, stuffed olives)
  • Crackers (seeded rice crackers or partners)
  • Nuts (almonds, walnuts, pecans)
  • Grapes, apple, pear (or any juicy fruit you have on hand)
  • Veggies (carrots, celery, cherry tomatoes, cucumber, zucchini, broccoli florets)

Some yummy pairings;

  • Cracker topped with cambozola topped & olive tapenade
  • Cracker topped with goat cheese, fig spread, pecans & honey
  • Cracker topped with soft cheese, pear, walnuts & honey
  • Crostini topped with bruschetta (tomatoes, garlic, basil, pine nuts, olive oil, S&P)
  • Crostini topped with anything (woot!)
  • Baked brie topped with pecans or walnuts & honey (add a dash of your fave spice; smoked paprika, cayenne, slap ya mama)

When you dip I dip we dip; (dance break)

  • Artichoke dip (there are many versions of this recipe, feel free to add crab, nom nom nom)
  • Gorgonzola cream cheese spread by Plated Cravings
  • Spinach Dip with slivered almonds & water chestnuts
  • Trader Joe’s caramelized onion dip (do not leave me alone in a room with this dip)

Our family frequently eats appetizers for dinner… or we have a little nosh with a favorite drink in the early evening (it’s 5 o’clock somewhere!) and then a light, late dinner. I’m a bit bougie, my husband is NOT, my daughter is, her hubby is not, my son… he’ll eat anything! Next up in “Food”… who has a fondue pot? xo-Katie


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