Charcuterie Board in a Box

Menu PartAppetizer/Small Plate
Charcuterie box

Chef Jason Hernandez

Blade & Tine Culinary/Graze Street AMI

Holmes Beach, Fla.

Chef Jason Hernandez takes his popular charcuterie boards served at Blade & Tine catered events and transforms them into personal-sized boxes for his Graze Street AMI shop. You can arrange your choice of meats, cheeses, nuts, fruits and condiments in one of these boxes or follow his guidelines for a grab-and-go lunch with complementary flavors and textures.


12 oz. IQF Boursin cheese cubes  

Everything bagel spice, optional

3 o 4 assorted Italian cold cuts (salami, capicola, pepperoni, etc.)

3 large prosciutto slices, folded or rolled into ball shapes

Several crackers

3 to 4 types cheese, sliced or diced (brie, cheddar, mango

Blueberries, blackberries or other seasonal berries

Mixed nuts

Dried fruit (apricots, apples, dates, mango, etc.)

Pickled watermelon rind, pickled fruits or gherkins

3 small jars honey

3 small jars fig or other jam

Rosemary sprigs, for garnish

3 boxes with closures



  1. Roll Boursin cubes in everything spice, if desired; divide among 3 small ramekins or containers.  
  2. Skewer Italian meats on small skewer or fold attractively. Divide meats and prosciutto in boxes with Boursin ramekins.
  3. Arrange crackers and sliced or diced cheese around meats. Add berries, nuts, dried fruits, pickles and small jars of honey and jam. Garnish contents of each box with a rosemary sprig.

Photo courtesy of Bel Brands/Boursin

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