When It's Too Hot to Cook: Summer Charcuterie Board
When it's too hot cook, serve up this stunning and versatile summer charcuterie board. Read on to learn what makes the perfect spread.
- 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
Party Board Essentials
- 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.