Charcuterie Style Lunch
Ingredients
- Cheeses: 1/4 block of aged cheddar and/or Dubliner Cheese from Kerrygold. My kids and I don't eat dairy but the Hubby does so we add it for him.
- Meats: 8 slices of organic turkey breasts, 8 beef sticks We use Country Archer Mini Grass Fed and Finished Mini Beef Sticks
- Crackers and Chips: 1 cup of crackers, 1 cup chips We love Simple Mills Rosemary and Thyme Almond Flour crackers and Siete brand for chips!
- Fresh Fruits: 1 cup of red grapes, 1/2 cup of blueberries, 1 apple thinly sliced.
- Vegetables: 4 pickle spears, 3 celery sticks, 1 cucumber
- Nuts and Dried Fruit: 1/4 cup of almonds/cashews, 1/4 cup of pistachios, 4 pickle spears
- Spreads: 4 TBSP Peanut Butter, 1 cup Guacamole
Instructions
- Prepare the Board: Start with a clean wooden or slate board as your base.
- Place the Cheeses: Arrange the cheeses first, spacing them out for easy access. My kids and I don't eat dairy but my husband does so we leave cheese for him.
- Add Meats: Fold or curl the sliced organic turkey breasts and line up beef sticks.
- Arrange Crackers or chips: Create sections for crackers and another for chips.
- Incorporate Fruits: Cluster the grapes, scatter the blueberries, and fan out the apple slices. Sprinkle with a bit of lemon juice to prevent browning.
- Incorporate Veggies: Cut celery sticks into desired length and peel cucumbers and cut into rounds or sticks. Add pickles into separate areas.
- Add Nuts and Dried Fruit: Fill small gaps with almonds, pistachios, and dried mangoes.
- Finish with Spreads: Place small bowls of honey, peanut butter, and/or guacamole with serving spoons on the board.
- Serve: Place the board in a central area with cheese knives and small plates for serving.
Notes
Pro tip: Garnish by adding rosemary sprigs for a fresh, decorative touch.
Making this during the Christmas holiday? Add pomegranates!