12 oz Columbus Italian Salami
A couple of basil leaves
1 lb orange extra sharp cheddar cheese
1 lb white jalapeño cheese
1 Port wine cheese
A handful of Cashews
1 small frozen bag of Cheese Tortellini
1 pkg (10 oz) of Grape Tomatoes
A handful of dried cranberries
A handful of dried apricots
2 bunches of red seedless grapes
1/2 cup of Kalamata Olives
1/2 cup of Blue Cheese Stuffed Olives
2 jicamas
Tajin or a Chili Lime Seasoning
Cashew Basil Pesto (see recipe)
Pita, Crackers or Baguette
A few tips for this board pictured:
- Salami roses can be made by taking 3 pieces of salami and overlapping, fold in half length wise and then roll up from the end. Secure with a tooth pick and a basil leaf.
- Jicama is a favorite, peel, slice and toss with Tajin or Chili Lime Seasoning.
- Cheese Tortellini is quickly cooked a minute less than instructions call for and then cooled. I tossed in the basil pesto and put on a tooth pick with a grape tomato.
- Grilled pita is great, just lightly bush with olive oil and grill for grill marks, cut in wedges and put in a side basket.
- Cashew Basil Pesto I used for tossing with tortellini and also served in the center with chopped cashews on top. The recipe can be found here; Pesto To The Rescue!
Adventure is the key here, mix and match for your taste and enjoy!
-Angie
Learn more here; App Board Basics…Charcuterie & More!