It's not hard to fall in love with a good charcuterie board! I'm an appetizer-kind-of girl, making this my absolute favorite way to enjoy a snack or meal. In fact, I think husband and I might make this a Friday evening tradition this summer...sitting on the patio after the baby is in bed, enjoying tasty munchies with sparkling wine under string lights while Greer girl is running around. It sounds amazing.
Not only do I think this makes a phenomenal light meal to split with your person, but I also think a charcuterie board is perfect for snacking with a small group. And that's exactly how this spring platter came about. If you caught my Easter recap post, you saw a peak at this board. Now it's time to break down the board so you can make one yourself!
- What You'll Need
- Crackers
- Classic Entertainment Crackers
- Ritz Sea Salt Crisp & Thins
- Vermont Extra Sharp White Cheddar
- Fresh Mozzarella Pearls
- Genoa Salami
- English Cucumber, sliced
- Mediterranean Herb Hummus
- Cantaloupe, melon balled
- Belgian Waffle Butter Crisps
- Candied Walnuts (recipe below)
- Semi-sweet Chocolate Chips
- Nutella
- Strawberries, sliced
- Mini marshmallows
- Sparkling Wine - my favorite option!
- What You'll Do
- Have fun arranging your board! I love to use these measuring cups for the smaller items (candied walnuts, chocolate chips, etc) and dips.
- You can slice the cheeses, fruits, and vegetables ahead of time so that your board is easy to set up when it's time to eat.
- Make the candied walnuts the night before you plan to serve up the charcuterie board.
- CANDIED WALNUTS
- Preheat the oven to 350°.
- Line a baking sheet with parchment paper and set to the side.
- Mix 1/8 cup brown sugar + 1/8 cup granulated sugar + 1/2 TSP cinnamon + 1/4 TSP salt in a bowl.
- In a separate bowl, whisk 1 egg white until frothy.
- Add 1 1/2 cups of chopped walnuts to the egg white. Mix well.
- Add the cinnamon sugar mixture to the walnut mixture. Stir until well combined.
- Spread the walnuts evenly on the parchment paper. Bake for 10 minutes. Then flip the walnuts.
- Cook for another 5 minutes.
- Let cool completely, then store in a tupperware until ready to serve.
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