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

Name: Charcuterie Board
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 6 oz Carrots, sticks; 1 Apples, any variety, sliced; 1 Pears, sliced; 1 Bell peppers, red, sliced; 8 oz Cucumbers, sliced; 2 Tbsp Honey; 1/2 cup Olives, pitted, any type; 1/2 cup Marcona almonds (sub regular almonds, cashews, or walnuts); 3 oz Salami, sliced; 3 oz Prosciutto, thinly sliced; 1/2 cup Apricots, dried (sub any dried fruit); 2 cups Grapes; 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 board. This one, which we first featured in 2021, gives you a blueprint that you can 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 fresh vegetables for dipping. Feel free to buy it pre-made, substitute baba ganoush, or just skip it. Anything goes here!

Ingredients

Metric

Servings:

Charcuterie Board:

Carrots - 6 oz , sticks
Apples, any variety - 1 , sliced
Pears - 1 , sliced
Bell peppers, red - 1 , sliced
Cucumbers - 8 oz , sliced
Honey - 2 Tbsp
Olives, pitted, any type - 1/2 cup
Marcona almonds - 1/2 cup (sub regular almonds, cashews, or walnuts)
Salami, sliced - 3 oz
Prosciutto, thinly sliced - 3 oz
Apricots, dried - 1/2 cup (sub any dried fruit)
Grapes - 2 cups

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)
Carrots - Slice into sticks for dipping. If prepping ahead, soak in water in the refrigerator. (Can be done up to 5 days ahead)
Apples / Pears / Bell peppers / Cucumbers - Prep as directed.
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 salami and prosciutto on platter.
Around the meat, arrange the bowls of muhammara, honey, olives, and almonds.
Next, add the vegetables.
Fan out the apples, pears, and dried apricots. Place small bunches of grapes onto the platter.
Set out your charcuterie board and enjoy!

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