PARTNER POST: Check out these easy entertaining tips for all your summer activities complete with charcuterie and pâté. This is a sponsored post in collaboration with Les Trois Petits Cochons.
When it’s too hot cook, serve up this stunning and versatile summer charcuterie board. Read on to learn what makes the perfect spread.
It’s hot, it’s muggy, it’s sunny… and it’s definitely summer.
That is totally a good thing because summer = all things amazing: boats, camping, kayaking, cocktails, gardening, green grass, bonfires, friends, family, etc, etc etc. You know what I mean!
My favorite activity for summer is eating. Okay, that’s my favorite year-round activity, but I especially love making delicious summer food on the grill and campfire, and love celebrating summer with picnics and potlucks and indulging in all the garden has to offer. (P.S. we are about to have 2.1 million strawberries…. yay!) But when the heat and humidity gets to be too much, I really enjoy no-cook meals. That means meals that don’t require an oven, stove, grill, or any heat source. It’s seriously amazing.
Which leads me to this Charcuterie Party Board. It’s a giant platter filled with cheeses, cured meats, pickled veggies, fresh fruit, herbs, breads, dips/spreads and many other delicious things.
See for yourself:
I partnered up with Les Trois Petits Cochons (Three Little Pigs) to create this delicious party board (which includes all of my favorite things) because they have smoked duck, chorizo, salami, prosciutto, canape toasts, mini sweet red peppers, Dijon mustard, pates and so much more. Basically everything you could possibly want to make a flavor-packed charcuterie party tray. Just don’t forget the Wisconsin cheese and fresh fruits and veggies (for the win).
Can you imagine coming home to all THIS for dinner? Which required no cooking?
- 1 large baguette, sliced ½-inch thick
- 1-2 Tbsp. olive oil
- Coarse salt
- Ricotta + smoked duck slices + diced apples + chopped walnuts + baby arugula
- Mascarpone + prosciutto + diced cantaloupe + fresh basil + pine nuts
- Goat cheese + chorizo + mini baby sweet peppers or roasted red peppers + fresh oregano
- Freshly ground black pepper and crushed red pepper flakes, for garnish
- Cheese (fresh mozzarella, brie, Parmesan, fontina, asiago, provolone)
- Cured meats (prosciutto, salami, sausages, pate from Les Trois Petits Cochons)
- Pickled vegetables (cucumbers, pearl onions, artichokes, olives, asparagus)
- Bread (crostinis, canape toasts, breadsticks)
- Fresh fruit (cherries, berries, melons)
- Dips/spreads (Dijon mustard, pesto, goat cheese, mascarpone, cream cheese, ricotta, hummus)
- Nuts (walnuts, almonds, pine nuts, cashews)
- To make crostinis: Preheat oven to 350 degrees. Place baguette slices on a large baking sheet. Drizzle with olive oil and sprinkle with coarse salt. Bake 7-8 minutes, until just crisp. Allow to cool.
- To build crostinis with toppings: Spread cheese on each crostini. Layer with desired toppings and sprinkle with freshly cracked black pepper and crushed red pepper flakes. Serve.
- To build charcuterie board: Create heaps of desired charcuterie board essentials on a large platter, including assembled crostinis. Be sure to have a mix of cheese, meats, pickled vegetables, breads, fruit, dips/spreads and nuts.