happy thanksgiving to my american friends! i can't wait to kick off the official holiday season this weekend, blast christmas music & decorate our christmas tree with ALL the felted forest animals.
because it isn't the holiday season without a killer charcuterie board, i bring you this years recipe! i think you know by now how much i love a good charcuterie board or cheese platter. i wish every meal started with one. this version features a variety of soft & hard cheese (always best to have a mix), fruits, cured meats & angelic bakehouse's new savoury crips! they come in a variety of flavours (pickled sweet onion + beet crisps, harissa green chile + sweet potato crisps, blueberry + zesty lemon crisps & fig + tarragon vinaigrette crisps) & bring so much flavour to the board. feel free to use a vareity of your favourites! the crisp are great to snack on like chips, as well as be paired with cured meats & cheese. they feature seven sprouted whole grains making them a healthy alternative to traditional crackers.
incase you missed last weeks recipe, i shared a festive winter salad as well using the fig + tarragon vinaigrette crisps as a healthy crouton. i will link the pomegranate, gorgonzola + shaved brussels sprout salad recipe here. now let's dive into this board!
ingredients
- 125 grams creamy brie cheese
- 125 grams danish blue cheese (wedge)
- 125 grams extra old cheddar cheese (wedge)
- 10 chalkidiki olives
- 1/2 pound of seedless red grapes
- 1 pear, thinly sliced
- 1/2 cup pomegranate seeds
- 1/2 cup walnuts, toasted
- 1/2 cup dried apricots
- 200 grams prosciutto, thinly sliced
- 200 grams spicy chorizo, thinly sliced
- 1 cup angelic bakehouse's savoury crisp
- 1 cup angelic bakehouse's savoury crisp
directions
- place the brie, blue cheese & cheddar onto desired cheeseboard.
- start with arranging the meat around the cheese, followed by the olives, fruit, nuts & crisps.
- serve with wine & enjoy!
