mrs.b and her boys

embrace the chaos

Category: Appetizing

CHARCUTERIE BOARD

Are you at a loss as to what appetizer to put out this holiday season? Are you worried what you make will not please certain people? Are you to a point where you are just going to throw a bag of chips on the counter and call it good? I have THE solution for you and – it is simple!

 

A Charcuterie Board, which is just hipster now for what most of us call a Meat and Cheese Board, is so easy and you can adjust it accordingly without worrying about measurements or substitutes. You have meat for the “I Must Have My Meat” folks, cheese and fruit for the “I Do Not Eat Grains” folks, you have crackers for the “Picky Eater Kids” folks, then you can throw any fun, random thing in there for the “I Eat Anything” folks. Oh, and don’t forget, you don’t have to measure or follow a recipe for this! Everyone is happy! {Well, almost everyone} Plus, you will impress the pants off of all of them because it is so pretty.

You do not have to make it “fancy” if that is not your thing. Create the level of presentation that works for you. You do not have to do just as I did on my board. Pick and choose what you and your crowd will like. Use the list below as a guide.

2-3 Meats: Salami (there are so many varieties), Prosciutto, Capicola, Chorizo

2-3 Cheeses (One mild, one sharper in flavor, one soft): Cheddar, Smoked Gouda, Brie, Gorgonzola, Herbed Cream Cheese, Goat Cheese, Parmesan, Marinated Mozzarella

2-3 Crackers/Bread: Something buttery, something grainy, something for the gluten-free or grain-free, something kid-friendly, baguette bread, crunchy breadsticks

1-2 Fresh Fruits: Grapes, Apple Slices, Small Oranges, Pear Slices, Berries

1 Sweet Spread: Tomato Jam, Fig Jam, Jalepeno Jam

1-3 Extra: Nuts, Olives, Pickles, Cornichons, Dried Fruits, Hummus, Tapenade, Roasted Peppers

1-3 Edible Garnish: Rosemary, Pomegranate, Persimmon, Pears, Apples

Your board or platter can be any size that works for your crowd. Just because I say “board” and you don’t have a board, don’t fret. Any nice platter will do.

First, remember to check if your board or platter is food safe. If it is not, you have to line it with lettuce leaves; say a red lettuce or raw collard greens.

From there, you just arrange as you wish. Pair cheese slicers with any cheese you choose to keep whole, pair small serving knives and spoons with anything spreadable, you can even mix in plates and bowls for different levels of presentation. With the fruit garnishes, like the pomegranate, I like to slice it open for a pop of color and texture. Have fun with it!

Happy Holidays and may the New Year bless you with an abundance of laughter and delicious homemade foods around the table with your most favorite people!

HAM & SWISS ROLLS

The holidays are upon us. As is football season. Every weekend is filled with a gathering of family and friends. I have my staple appetizer go-to’s that I generally do not stray far from. But I have got a new one to add to that list.

These Ham & Swiss Rolls are simple and come together in no time at all. When they come out of the oven, it looks like you have fussed over them for hours. {No need to tell them you haven’t}

Bring this to your next gathering and everyone will be pleased. You set a dish of grainy mustard, honey mustard or a simple yellow mustard {Or all three! Let them pick!} beside these and they will fly off the platter.

They are so simple and tasty that I have put my thinking cap on to think of other flavor combos I could throw in this “roll” idea. Pizza sauce & mozzarella? Roast beef & bleu cheese dressing? Salsa cream cheese & refried beans? The options are endless.

 

HAM & SWISS ROLLS

 

2 – 8 oz. rolls crescent sheet dough

1 ½ cups deli ham, diced

2 cups Swiss cheese, shredded

2 Tb. green onions, sliced thin

Grainy mustard or honey mustard, for dipping

 

Preheat oven to 375˚.

 

Lay each sheet of crescent dough out on parchment paper. Press out to shape as even as possible. Sprinkle half of diced ham evenly over each sheet of dough. Follow with cheese, then green onions. Starting at one short end, roll up the dough tightly; pulling end up to seal the roll; lay seam side down. Slice each roll with about ¾ inch slices; laying each one on a large ungreased cookie sheet.

 

Bake for 18-20 minutes or until dough is golden brown. Serve immediately with your choice of mustard.

 

Makes 18-20 rolls.

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