Chef notes
Entertaining is part of my DNA, and I'm determined to do it safely during these crazy uncertain times. We can still share food with those we love; we just need to do it safely with as little cross-contamination as possible. Making these boards for two instead of the whole crowd makes it possible for everyone to enjoy the same appetizer while keeping their germs to themselves (and their own household members).
Technique tip: Remember, this is an appetizer, not a main course! Keep the portions light and focus on more snack items like Fall Prosciutto Roll-Ups and Scott Family Party Mix for your board, instead of breads and crackers.
Swap option: Use your favorite cheese and cured meat combos; I've written here what I love and usually keep in my fridge. I truly believe that this is a crucial time to support your local farmers, cheesemakers and butchers, so I'm using cheese and meats from my favorite local artisans like Cowgirl Creamery, Fiscalini Farm and Golden Gate Meats. And no, I'm not sponsored by these companies — I just believe in supporting local.
Ingredients
- 4-5 ounces aged cheddar, such as Fiscalini Farms
- 1 (8-ounce) round brie cheese, such as Cowgirl Creamery Mt Tam Triple Cream Cheese
- 6 ounces salami, such as Golden Gate Meat Co Black Pepper Red Wine Salami
- 16 Fall Prosciutto Roll-Ups (recipe linked above)
- 2-3 cups Scott Family Party Mix (recipe linked above)
- 1 cup freeze-dried strawberries, cranberries or blueberries
Preparation
Cover 4 cutting boards or baking sheets with parchment or wax paper. Arrange the same amount of cheeses and meats on each board and use a permanent marker to write the name of each meat and cheese on the paper.
Add 4 prosciutto roll-ups per board and garnish your boards with handfuls of my party mix and a sprinkling of freeze-dried fruit.
