Charcuterie Board in a Box
|Menu Part||Appetizer/Small Plate|
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
3 to 4 types cheese, sliced or diced (brie, cheddar, mango
Blueberries, blackberries or other seasonal berries
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
- Roll Boursin cubes in everything spice, if desired; divide among 3 small ramekins or containers.
- Skewer Italian meats on small skewer or fold attractively. Divide meats and prosciutto in boxes with Boursin ramekins.
- 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