Something to round out your charcuterie board
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PIcked up this variety pack of olives a couple of weeks ago at my third place.
Tried one of them (the olives and pickled vegetables) and it got the wtg seal of approval. Looking forward to trying the rest. Mr wtg isn't a fan of truffles or blue cheese, so I'll get to eat all of those....
@wtg oh my, that looks yummy! And so fancy!
Mr SK doesn’t like green olives, sadly. Which is too bad because I really do. He can kind of tolerate black olives (like in pasta salad), but that’s about it.
Speaking of charcuterie boards, I need to make some adjustments to the finger food I serve at parties, because it seems like it’s getting kind of repetitive.
I usually have: Cheese, crackers, olives, spinach artichoke dip, sometimes I’ll buy those pre-rolled salami+mozzarella or prosciutto+provolone …
Any suggestions for what else I could add or how I could switch it up so that it’s not too repetitive?
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@shirokuro Thanks!
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A chef friend served caprese sticks on his boards. Cherry tomato, a basil leaf and cheese on a stick. He used branches from a rosemary bush for the stick and left a few needles on.
Kinda fancy, nice colors at Christmas.
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@wtg oh my, that looks yummy! And so fancy!
Mr SK doesn’t like green olives, sadly. Which is too bad because I really do. He can kind of tolerate black olives (like in pasta salad), but that’s about it.
Speaking of charcuterie boards, I need to make some adjustments to the finger food I serve at parties, because it seems like it’s getting kind of repetitive.
I usually have: Cheese, crackers, olives, spinach artichoke dip, sometimes I’ll buy those pre-rolled salami+mozzarella or prosciutto+provolone …
Any suggestions for what else I could add or how I could switch it up so that it’s not too repetitive?
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A chef friend served caprese sticks on his boards. Cherry tomato, a basil leaf and cheese on a stick. He used branches from a rosemary bush for the stick and left a few needles on.
Kinda fancy, nice colors at Christmas.
caprese sticks on his boards. Cherry tomato, a basil leaf and cheese on a stick.
Ooh, that sounds nice! A little labor intensive for some of the mid-semester events I do, but doable for a Christmas gathering.
Cheese straws are easy and inexpensive to make.
Interesting! I've never heard of those, but from what I saw googling, they look yummy!
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@shirokuro Something tells me a a charcuterie board isn't in my future. I do have a bamboo cutting board with grooves running the perimeter of one side. I could use that and put a variety of food items on it. Lol.
I'm so lacking in food shopping and cooking ability.
I'm getting better but will never be good at it
Actually I remmber these from all the times professors hosted groups of us in their homes as they did on many occasions.
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How is a charcuterie board different from an antipasto platter? Or is it?
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