Charcuterie Board
with Muhammara spread / fruit / meat / cheese / olives

Name: Charcuterie Board
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Apples, any variety, sliced; 1 Pears, sliced; 2 Tbsp Honey; 1/2 cup Olives, pitted, any type; 1/2 cup Marcona almonds (sub regular almonds, cashews, or walnuts); 3 oz Cheese, soft (look for Brie, goat cheese, or an herb cheese like Boursin); 3 oz Cheese, medium-firm (look for Havarti, Port Salut, or any type of blue cheese); 3 oz Cheese, firm (look for sharp cheddar, Gouda, or Manchego); 8 oz Crackers, any gluten-free variety; 1/2 cup Apricots, dried (sub any dried fruit); 2 cups Grapes; 3 oz Salami, sliced; 3 oz Prosciutto, thinly sliced; 1/3 cup Walnuts, halves; 2 Tbsp Oil, olive; 1 jar Roasted red bell peppers (12 oz / 355 mL), drained; 2 cloves Garlic; 1/2 tsp Cumin, ground; 1/2 tsp Red pepper flakes (opt)

Active: 25 Total: 25

Original GF Paleo Vegetarian

The sky is the limit when it comes to building your own charcuterie and cheese board, but we wanted to give you a blueprint that you could adapt however you'd like. This meal is great if you're looking for something to set out around the holidays. It can stand on its own as a DIY meal and can be a fun (still celebratory) break from cooking. Check out this video to see how we build our board!
Smarts: To give this a Cook Smarts feel, we wanted a homemade element, and Muhammara is a savory spread that goes well with crackers and cheese. Feel free to buy it pre-made, substitute hummus or baba ganoush, or just skip it. Anything goes here!

Ingredients

Metric

Servings:

Charcuterie Board:

Apples, any variety - 1 , sliced
Pears - 1 , sliced
Honey - 2 Tbsp
Olives, pitted, any type - 1/2 cup
Marcona almonds - 1/2 cup (sub regular almonds, cashews, or walnuts)
Cheese, soft - 3 oz (look for Brie, goat cheese, or an herb cheese like Boursin)
Cheese, medium-firm - 3 oz (look for Havarti, Port Salut, or any type of blue cheese)
Cheese, firm - 3 oz (look for sharp cheddar, Gouda, or Manchego)
Crackers, any gluten-free variety - 8 oz
Apricots, dried - 1/2 cup (sub any dried fruit)
Grapes - 2 cups
Salami, sliced - 3 oz
Prosciutto, thinly sliced - 3 oz

Muhammara:

Walnuts, halves - 1/3 cup
Oil, olive - 2 Tbsp
Roasted red bell peppers (12 oz / 355 mL) - 1 jar , drained
Garlic - 2 cloves
Cumin, ground - 1/2 tsp
Red pepper flakes (opt) - 1/2 tsp

Prep

Make muhammara - Heat oven to 350F / 177C. Spread walnuts out on a small baking sheet and toast, shaking the pan halfway through cooking, until golden and fragrant, 8 to 10 minutes. Combine walnuts, olive oil, roasted red bell peppers, garlic cloves, cumin, and red pepper flakes in the bowl of a food processor. Pulse / blend until smooth, adding some water if needed to help the mixture blend. Taste and season with some salt. (Can be done up to 5 days ahead)
Apples / Pears - Slice.
Honey / Olives / Marcona almonds - Place each of these in their own small bowls.

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Make

Set out a large platter, cutting board, or rimmed sheet pan.
Arrange each type of cheese on platter (for more firm varieties, you can slice or cube them first or leave them whole).
Around the cheese, arrange the bowls of muhammara, honey, olives, and almonds.
Next, add the crackers.
Fan out the apples, pears, and dried apricots. Place small bunches of grapes onto the platter.
Finally, add the salami and prosciutto (if they are in large pieces, you can tear or slice them first).
Set out your charcuterie board and enjoy!

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Charcuterie Board with Muhammara spread / fruit / meat / cheese / olives