- 6 oz Brie cheese
- 8 oz Extra sharp cheddar cheese
- 6 oz Parmigiano reggiano cheese
- 3 oz Prosciutto di Parma
- 4 oz Peppered salami
- 1 box Plain crackers
- 1 box Fruit and nut crackers
- ¼ cup strawberry jam
- ¼ cup marcona almonds
Slice your cheeses in varying ways - cubes, triangles, slices, and lay them in rough diagonals sporadically across your board.
Close by to the cheeses, lay your meats. Depending on the meat, I try to lay them in a way that fluffs them up a bit - rolling, twisting, layering, etc.
Fill larger gaps with little bowls of jams/nuts/etc.
Layer In crackers anywhere there's an open spot!
Calories: 1148kcal | Carbohydrates: 64g | Protein: 53g | Fat: 75g | Saturated Fat: 36g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 2588mg | Potassium: 430mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1160IU | Vitamin C: 2mg | Calcium: 1101mg | Iron: 4mg
Course: Appetizer
Cuisine: French, Italian
Keyword: Charcuterie Board