BAMBOO BOWLS IKEA RECIPES

Name: How to Make a Charcuterie Board (Meat and Cheese Platter)
Prep time: 30 min
Total time: 30 min
Cuisine: French
Ingredients: 4 different kinds of cheese, ideally a mix of hard and soft (I used goat cheese, Manchego, fresh mozzarella, and medium cheddar from Primo Taglio); 2-3 different types of cured meats, thinly sliced or cubed (I used prosciutto and Italian dry salami from Primo Taglio); 3 different kinds of fresh, in-season fruits (I used sweet cherries, watermelon & red grapes); 3 different kinds of fresh, in-season veggies (I used sweet bell pepper, cucumber & heirloom cherry tomatoes); 2 different kinds of dip (I used roasted red pepper hummus & basil pesto); mixed olives (I used a jar with a blend of green, kalamata & niçoise olives); fruit jam or preserves (I used blackberry jam); mustard (I used stone ground mustard); pickles (I used cornichons/gherkins); two different kinds of neutral crackers (I used butter crackers & water crackers); Fresh crusty bread, sliced into small chunks or rounds (I used a sourdough baguette); nuts (I used toasted almonds); leafy greens (I used spring mix); salt & pepper (optional) - for sprinkling on a variety of foods

More about "bamboo bowls ikea recipes"

HOW TO MAKE A CHARCUTERIE BOARD (MEAT AND CHEESE PLATT…

How to Make a Charcuterie Board (Meat and Cheese Platt… image

Learn how to make a gorgeous appetizer platter (charcuterie board) that'll impress everyone and disappear quickly at your next party. This one's loaded with cured meats, cheeses, seasonal produce (easy to swap out), and lots of sweet & savory bite-sized nibbles, so there's something for everyone. Prep & assemble the simple ingredients in about 30 minutes (so easy), pop open a bottle of sparkling wine or mineral water, and relax while everyone grazes and chats.

Provided by Elaina Newton - The Rising Spoon

Total Time 30 minutes

Prep Time 30 minutes

Number Of Ingredients 14

Ingredients

4 different kinds of cheese, ideally a mix of hard and soft (I used goat cheese, Manchego, fresh mozzarella, and medium cheddar from Primo Taglio)
2-3 different types of cured meats, thinly sliced or cubed (I used prosciutto and Italian dry salami from Primo Taglio)
3 different kinds of fresh, in-season fruits (I used sweet cherries, watermelon & red grapes)
3 different kinds of fresh, in-season veggies (I used sweet bell pepper, cucumber & heirloom cherry tomatoes)
2 different kinds of dip (I used roasted red pepper hummus & basil pesto)
mixed olives (I used a jar with a blend of green, kalamata & niçoise olives)
fruit jam or preserves (I used blackberry jam)
mustard (I used stone ground mustard)
pickles (I used cornichons/gherkins)
two different kinds of neutral crackers (I used butter crackers & water crackers)
Fresh crusty bread, sliced into small chunks or rounds (I used a sourdough baguette)
nuts (I used toasted almonds)
leafy greens (I used spring mix)
salt & pepper (optional) - for sprinkling on a variety of foods

Steps:

Grab your board or preferred serving platter, along with any small bowls (for wet ingredients) and knives or spoons for serving.
Optional: spread a layer of parchment or wax paper over the board to keep the fats/oils from the meat & cheese from seeping into the wood.
Slice or cube the meats & cheeses (if needed), then wash & prep the veggies and fruit.
Arrange all the ingredients on the board, starting with the meats & cheeses, followed by the fruits & veggies, then the wet ingredients in small bowls (olives, dips, sauces, condiments). Fill in any gaps with crackers, sliced bread, nuts and bunches of leafy greens.
Serve immediately with toothpicks, napkins and/or small plates. Replenish popular ingredients as needed (this almost always happens with crackers).

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