Summer Charcuterie

This charcuterie spread is perfect for your next backyard gathering or if you are needing a quick and easy dinner with minimal cleanup. Yes, I said dinner. If charcuterie boards aren’t a part of your weeknight dinner plans, take this as your personal nudge to do so ASAP.

This board is, in part, inspired by a spread we enjoyed on our last trip to The Biltmore Estate. If you know anything about me, you know I could visit that place, like, EVERYDAY. (lol)

The Inspiration

During our trip to The Biltmore Estate, we shared a small charcuterie spread that featured Kalamata olives with marinated mozzarella pearls, various cheeses, crackers, dried fruit, and a sweet pineapple compote.

I mimicked some of the sweet and savory elements from The Biltmore’s charcuterie board for this one!

Instead of mixing the Kalamata olives with marinated mozzarella pearls, I mixed them with crumbled goat cheese and fresh herbs. (Sooooo delish!)

I also loved the idea of adding pineapple to the board. However, instead of using a compote, I used dried pineapple bits. Fresh pineapple would also work great because it’s in season right now!

Here’s What You Need:

• ¼ cup whole cashews

• ½ cup dried cranberries

• ⅓ cup black Kalamata olives

• ¼ cup crumbled goat cheese

• ½ cup dried or fresh pineapple bits

• 1 (3 oz) package prosciutto

• 1 bundle green seedless grapes

• 1 (8 oz package) mozzarella pearls

• 1 fresh peach, sliced

• 2 small cucumbers, sliced

• Fresh rosemary

• Dried or fresh dill

• Thyme sprigs, for garnishing

• Pita Chips

• Quinoa Crisps

1. I always begin building a charcuterie board with bowls. They serve as a great foundation and help with propping up meat, cheese, fruit, and crackers! In one of the bowls, gently mix the olives, goat cheese, and fresh rosemary. In the other 2 bowls, add the dried cranberries & cashews and dried pineapple bits.

2. Tear the pieces of prosciutto in half and fold each half. Bunch the folded prosciutto pieces together in the center of the board and prop them up against the bowls, so they don’t fall over.

3. Spear one mozzarella pearl with a toothpick and add 1 green grape to each side of the toothpick to create individual grape & mozzarella pearl bites. Add to one corner of the board.

4. Slice a fresh peach and 2 small cucumbers. Add the slices to the corners and sides of the board. Sprinkle the cucumber slices with fresh or dried dill.

5. Lastly, arrange the crackers around the items on the board. (I stick them wherever bare places remain.) Optional: garnish your board with fresh thyme.

Enjoy!