Arrange prosciutto, green olives, spicy-sweet piquanté peppers, oatcake biscuits, crumbled aged Cheddar cheese, Marcona almonds, spiced pecans, Italian dry black pepper salami, raspberries, fig & pecan seeded crisps and crumbled Gorgonzola around a small round serving board.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Let this grazing board be the “star” of your Holiday gathering. The colors, textures and flavors in this beauty will add a festive touch to your celebration.
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| Columbus prosciutto panino | ||
| Pitted Italian Castelvetrano olives | ||
| Hot whole sweet Peppadew piquanté peppers | ||
| Lightly sweet oatcake biscuits | ||
| Aged Cheddar cheese | ||
| Marcona almonds | ||
| Spiced pecans | ||
| Culinary Tours Italian dry black pepper salami | ||
| Basket & Bushel red raspberries | ||
| Fig & pecan seeded crisps | ||
| Creamy Gorgonzola wedge, crumbled | ||
| Extra sharp yellow Cheddar cheese chunk, sliced | ||
| Soirée Manchego cheese chunk, sliced | ||
| Brie bites | ||
| Pomegranate arils | ||
| Fresh rosemary, for garnish |
Things To Grab
- Small round serving board
Directions
Cut extra sharp Cheddar and Manchego cheese slices into triangles. Arrange cheese triangles, in a circular pattern, on top other ingredients to create a star shape, leaving center of board open.
Fill the center of board with brie bites and pomegranate arils.
Garnish edge of serving board with fresh rosemary, if desired.